期刊
FOOD HYDROCOLLOIDS
卷 25, 期 8, 页码 1899-1903出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2011.03.011
关键词
beta-limit dextrin; Starch; Structure
The structure and properties of beta-limit dextrins have received relatively little attention in the literature. This brief review aims to identify their key structural and functional properties and thus raise awareness for their potential utilisation. (C) 2011 Elsevier Ltd. All rights reserved.
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