Effects of enzymatic modifications and botanical source on starch-stearic acid complex formation
Author:
Affiliation:
1. Department of Food Science; University of Arkansas; Fayetteville AR USA
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201500249/fullpdf
Reference42 articles.
1. Modification of amylose and investigation of its inclusion behavior;Wulff;Carbohydr. Polym,1998
2. CHAPTER 1: Starch Structure
3. Alle Starkearten haben das gleiche Retrogradations spektrum;Katz;Z. Phys. Chem,1930
4. Single crystals of amylose with a low degree of polymerization;Buleon;Carbohydr. Polym,1984
5. Crystal and molecular structure of V-anhydrous amylose;Winter;Biopolymers,1974
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