Effect of citric acid esterification conditions on the properties of the obtained resistant starch

International Journal of Food Science and Technology

Volumn 51, Issue 7, 2016, Pages 1647-1654

  Kapelko Żeberska, Małgorzata ^a   Zięba, Tomasz ^a   Pietrzak, Witold ^a   Gryszkin, Artur ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Amyloglucosidase; functional properties; resistant starch; starch; starch citrate

Indexed keywords

CALCINATION; CITRIC ACID; ESTERIFICATION; ESTERS;

ACID ESTERIFICATION; AMYLOGLUCOSIDASE; FOOD SCIENCE AND TECHNOLOGY; FUNCTIONAL PROPERTIES; INTERNATIONAL JOURNALS; RESISTANT STARCH; ROASTING TEMPERATURE; SOLUBILITY IN WATERS;

STARCH;

EID: 84971373033     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13136     Document Type: Article

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