Structural, thermodynamic and digestible properties of maize starches esterified by conventional and dual methods: Differentiation of amylose contents
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DOI: 10.1016/j.foodhyd.2018.05.032
Abstract: Abstract This work aimed to study esterification of maize starches with four distinct amylose contents including waxy ( −1 and a new 100 interhelix peak at q = 3.90 nm −1 were observed in esterified waxy starch by… read more here.
Keywords: maize starches; amylose contents; thermodynamic digestible; structural thermodynamic ... See more keywords