Amylosucrase-modified waxy potato starches recrystallized with amylose: the role of amylopectin chain length in formation of low-digestible fractions

标题
Amylosucrase-modified waxy potato starches recrystallized with amylose: the role of amylopectin chain length in formation of low-digestible fractions
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume -, Issue -, Pages 126490
出版商
Elsevier BV
发表日期
2020-02-26
DOI
10.1016/j.foodchem.2020.126490

向作者/读者发起求助以获取更多资源

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started