Molecular structure and properties of cassava-based resistant maltodextrins.
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DOI: 10.1016/j.foodchem.2021.130876
Abstract: In-depth molecular structure and properties of cassava-derived resistant maltodextrins (RMDs) were determined. Cassava starch was dextrinized with 0.04% or 0.06% HCl at 120 °C for 60-180 min to obtain resistant dextrins (RDs), which were further hydrolyzed by… read more here.
Keywords: resistant maltodextrins; molecular structure; properties cassava; cassava based ... See more keywords