Characterization of branched limit dextrin and impact on corn starch pasting properties
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DOI: 10.1016/j.foodhyd.2017.12.005
Abstract: Abstract Branched limit dextrins (BLDs) are composed of linear chains of alpha-(1,4)- d -glucose residues connected through alpha-(1,6)-linkages. In this work, BLDs were prepared by hydrolysis of starch by alpha- and beta-amylases and subsequent ethanol… read more here.
Keywords: corn; branched limit; corn starch; pasting properties ... See more keywords