Preparation of Indigestible Pyrodextrins from Different Starch Sources-Reference-Cited by-同舟云学术

Preparation of Indigestible Pyrodextrins from Different Starch Sources

Published:2003-07-25 Issue:18 Volume:51 Page:5510-5515
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Laurentin Alexander¹,Cárdenas Marité¹,Ruales Jenny¹,Pérez Elevina¹,Tovar Juscelino¹

Affiliation:

1. Instituto de Biología Experimental, Universidad Central de Venezuela, P.O. Box 47069, Caracas 1041-A, Venezuela; Departamento de Ciencia de Alimentos y Biotecnología, Escuela Politécnica Nacional, P.O. Box 17-01-2759, Quito, Ecuador; and Instituto de Ciencia y Tecnología de Alimentos, Universidad Central de Venezuela, P.O. Box 47097, Caracas 1041-A, Venezuela

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0341518

Reference32 articles.

1. Wurzburg, O. B. Introduction. InModified Starches: Properties and Uses; Wurzburg, O. B., Ed.; CRC Press: Boca Raton, FL, 1986; pp 1−16.

2. Tovar, J.; Herrera, E.; Laurentin, A.; Melito, C.; Pérez, E.In vitrodigestibility of modified starches. InRecent Research Developments in Agricultural and Food Chemistry; Pandalai, S. G., Ed.; Research Signpost: Trivandrum, India, 1999; pp 1−10.

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