Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase

Autor: Varatharajan, V., Hoover, R., Li, Jihong, Vasanthan, T., Nantanga, K.K.M., Seetharaman, K., Liu, Q., Donner, E., Jaiswal, S., Chibbar, R.N.
Zdroj: In Food Research International 2011 44(9):2594-2606
Databáze: ScienceDirect
Externí odkaz: