Physiochemical properties of highly cross-linked maize starches and their enzymatic digestibilities by three analytical methods
Waxy maize, normal maize and high amylose maize starches were highly cross-linked (CL) with phosphate groups. The CL starches were characterized by phosphorus content, settling volume, gelatinization temperature, pasting curve, X-ray diffraction and microscopy. Their digestibilities were determined...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academic Press
2015
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/45864/1/MAIZE.pdf http://psasir.upm.edu.my/id/eprint/45864/ https://www.sciencedirect.com/science/article/pii/S0733521015000326?via%3Dihub |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|