The effect of acid dextrinisation on enzyme-resistant starch content in extruded maize starch

Autor: Htoon, Aung K.1 aungkhtoon@gmail.com, Uthayakumaran, Surjani1, Piyasiri, Udayasika1, Appelqvist, Ingrid A.M.1, López-Rubio, Amparo2, Gilbert, Elliot P.2, Mulder, Roger J.3
Zdroj: Food Chemistry. May2010, Vol. 120 Issue 1, p140-149. 10p.
Databáze: Academic Search Ultimate
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