The Effect of Heating at Subgelatinization Temperatures on Enzymatic Digestibility of Corn Starch
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physical and chemical modification of starches: A review;Critical Reviews in Food Science and Nutrition;2017-05-01
2. An improved two-step saccharification of high-concentration corn starch slurries by granular starch hydrolyzing enzyme;Industrial Crops and Products;2016-12
3. Recent trend in the physical and chemical modification of starches from different botanical sources: A review;Starch - Stärke;2013-11-26
4. Hydrolysis of Native and Heat-Treated Starches at Sub-Gelatinization Temperature Using Granular Starch Hydrolyzing Enzyme;Applied Biochemistry and Biotechnology;2011-12-28
5. Effect of Hydrothermal Treatment on Formation and Structural Characteristics of Slowly Digestible Non-pasted Granular Sweet Potato Starch;Starch - Stärke;2005-09
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