Gelatinization and rheological properties of starch
Author:
Affiliation:
1. Department of Food Science and Human Nutrition; Michigan State University; East Lansing MI USA
2. Department of Food Science and Human Nutrition; Iowa State University; Ames IA USA
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201400201/fullpdf
Reference124 articles.
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3. Polymodal distribution of the chain lengths of amylopectins, and its significance;Hizukuri;Carbohydr. Res.,1986
4. Characterization of maize amylose-extender (ae) mutant starches. Part I: Relationship between resistant starch contents and molecular structures;Li;Carbohydr. Polym.,2008
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