Effect of cross-linking on the resistance to enzymatic hydrolysis of waxy maize starch and low-methoxy pectin

Food Hydrocolloids

Volumn 23, Issue 2, 2009, Pages 387-393

  Khondkar, Dristi ^a   Tester, Richard F ^a   Karkalas, John ^a  

^a GLASGOW CALEDONIAN UNIVERSITY   (United Kingdom)

Author keywords

Amylase; Cross linking; Hydrolysis; Pectin; Resistant starch; Starch

Indexed keywords

SUS; ZEA MAYS;

EID: 51049101501     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.12.012     Document Type: Article

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