Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization followed by acidic or enzymatic hydrolysis
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DOI: 10.1016/j.foodhyd.2021.106942
Abstract: Abstract Resistant dextrins (RD) were prepared by simultaneous debranching and crystallization with waxy maize starch at 50°C for 7 days, followed by the hydrolysis using an acid (3.16 M sulfuric acid) or ɑ-amylase (5% based… read more here.
Keywords: hydrolysis; dextrins prepared; prepared simultaneous; waxy maize ... See more keywords