The Effect of Heating at Subgelatinization Temperatures on Enzymatic Digestibility of Corn Starch

Starch/Staerke

Volumn 52, Issue 10, 2000, Pages 345-348

  Piacquadio, Piera ^a   De Stefano, Giovanni ^a   Sciancalepore, Vito ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Corn flour; Enzymatic digestibility

Indexed keywords

EID: 0345813421     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-379X(200010)52:10<345::AID-STAR345>3.0.CO;2-Y     Document Type: Article

References (14)

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