Pasting and gelation behaviors and in vitro digestibility of high-amylose maize starch blended with wheat or potato starch evaluated at different heating temperatures-Reference-Cited by-同舟云学术

Pasting and gelation behaviors and in vitro digestibility of high-amylose maize starch blended with wheat or potato starch evaluated at different heating temperatures

Published:2022-10 Issue: Volume:131 Page:107783
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yuan Tommy Z.,Ai Yongfeng

Funder

PerkinElmer

Natural Sciences and Engineering Research Council of Canada

Cargill

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

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5. Improved colorimetric determination of amylose in starches or flours;Chrastil;Carbohydrate Research,1987

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