Acid-thinned corn starch-impact of modification parameters on molecular characteristics and functional properties
Author:
Affiliation:
1. Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin; Berlin Germany
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201500210/fullpdf
Reference46 articles.
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3. The gelation and crystallization of amylopectin;Ring;Carbohydr. Res,1987
4. Structural modification of waxy, regular, and highamylose maize and hulless barley starches on partial acid hydrolysis and their impact on physicochemical properties and chemical modification;Gao;Starch/Stärke,2012
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