Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixtures

Journal of the Science of Food and Agriculture

Volumn 93, Issue 12, 2013, Pages 3100-3106

  Zhu, Fan ^a,b   Wang, Sunan ^b   Wang, Ya Jane ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Enzyme susceptibility; Gelatinization; Rheology; Rice starch; Type 2 resistant starch

Indexed keywords

SUS; ZEA MAYS;

EID: 84881028999     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6146     Document Type: Article

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