Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: Properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation

✍ Scribed by M. Kapelko; T. Zięba; A. Golachowski; A. Gryszkin

• Book ID: 116484829
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 878 KB
• Volume: 135
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.06.030