Variations in Dextrose Equivalent and Dynamic Rheology of Dextrin Obtained by Enzymatic Hydrolysis of Edible Canna Starch
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1012724
Reference33 articles.
1. Dextrin characterization by high-performance anion-exchange chromatography–pulsed amperometric detection and size-exclusion chromatography–multi-angle light scattering–refractive index detection
2. Small deformation rheological properties of maltodextrin—milk protein systems
3. Production and characterization of a new dextrin based hydrogel
4. Synthesis and Properties of Biodegradable Polymers Used as Synthetic Matrices for Tissue Engineering
5. The biocompatibility of novel starch-based polymers and composites: in vitro studies
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