Physicochemical and Functional Properties of Cross-linked Banana Resistant Starch. Effect of Pressure Cooking-Reference-Cited by-同舟云学术

Physicochemical and Functional Properties of Cross-linked Banana Resistant Starch. Effect of Pressure Cooking

Published:2008-05 Issue:6 Volume:60 Page:286-291
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Aparicio-Saguilán Alejandro,Gutiérrez-Meraz Felipe,García-Suárez Francisco J.,Tovar Juscelino,Bello-Pérez Luis A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference23 articles.

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2. , , , , : In vitro digestibility of modified starches, in Recent Research Advances in Agricultural and Food Chemistry, Vol. 3 (Ed. ) Research Signpost, Trivandrum, 1999, pp. 1–10.

3. Preparation of Indigestible Pyrodextrins from Different Starch Sources

4. Polymorphism of resistant starch type III

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