Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches

Author： Ozturk Serpil  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.229, Iss.1, 2009-05, pp. : 115-125

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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