Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin internal molecular structure

出版年份 2019 全文链接

标题

作者

关键词

Starch digestibility, Amylopectin fine structure, Structure-property relationship, Retrograded starch, Amylose content, Maize starch, Quinoa starch, Potato starch

出版物

FOOD CHEMISTRY

Volume 316, Issue -, Pages 126036

出版商

Elsevier BV

发表日期

2019-12-18

DOI

10.1016/j.foodchem.2019.126036

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