Amylose-inclusion complexes: Formation, identity and physico-chemical properties

Journal of Cereal Science

Volumn 51, Issue 3, 2010, Pages 238-247

  Putseys, J A ^a   Lamberts, L ^a   Delcour, J A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Amylose; Complexation; Hydrolysis; Lipid; Starch; Synthesis

Indexed keywords

EID: 77953136654     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.01.011     Document Type: Review

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