Comparative studies on morphological and crystalline properties of B-type and C-type starches by acid hydrolysis

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 989-995

  Jiping, Pang ^a   Shujun, Wang ^a   Jinglin, Yu ^a   Hongyan, Liu ^b   Jiugao, Yu ^a   Wenyuan, Gao ^a  

^a TIANJIN UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Acid hydrolysis; B type; C type; Crystallinity; Morphology; Starch

Indexed keywords

ACID; STARCH;

ARTICLE; COMPARATIVE STUDY; FRITILLARIA; HYDROLYSIS; MORPHOLOGY; NONHUMAN; PLANT; PUERARIA ROOT; REACTION TIME; SCANNING ELECTRON MICROSCOPE; X RAY DIFFRACTION; YAM;

DIOSCOREA;

EID: 34447543005     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.04.053     Document Type: Article

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