Characterization of residues from partially hydrolyzed potato and high amylose corn starches by pancreatic α-amylase

Starch/Staerke

Volumn 54, Issue 11, 2002, Pages 527-533

  Jiang, Gaosong ^a   Liu, Qiang ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Chain length distribution; Fine structure of amylopectin; High amylose corn starch; Potato starch; Resistant starch; RVA; Thermal properties

Indexed keywords

ENTHALPY; GELATION; HYDROLYSIS; MOLECULAR STRUCTURE; THERMODYNAMICS; VISCOSITY;

HIGH AMYLOSE CORN STARCH (HACS);

STARCH;

EID: 0036858531     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-379X(200211)54:11<527::AID-STAR527>3.0.CO;2-G     Document Type: Article

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