Preparation and properties of wheat and corn starch maltodextrins with a low dextrose equivalent

Cereal Chemistry

Volumn 74, Issue 4, 1997, Pages 424-430

  McPherson, A E ^a   Seib, P A ^b  

^a IOWA STATE UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; GRANULATION; MOLECULAR WEIGHT DISTRIBUTION; SCANNING ELECTRON MICROSCOPY; STARCH; SUGARS;

CORN STARCH; DEXTROSE EQUIVALENTS; GLOSSY SURFACE; MALTODEXTRINS; PROPERTY; SCANNING ELECTRON MICROGRAPHS; SPRAY-DRYING; STARCH GRANULES; STARCH PASTES; WHEAT STARCH;

CHARCOAL;

BACTERIA (MICROORGANISMS); SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 0030773032     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.4.424     Document Type: Article

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