Physical and Chemical Modifications in Starch Structure and Reactivity
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Publisher
IntechOpen
Link
http://www.intechopen.com/download/pdf/68720
Reference110 articles.
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4. Srichuwong S, Sunarti TC, Mishima T, Isono N, Hisamatsu M. Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility. Carbohydrate Polymers. 2005;60:529-538
5. Srichuwong S, Sunarti TC, Mishima T, Isono N, Hisamatsu M. Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties. Carbohydrate Polymers. 2005;62:25-34
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