Formation of Type 4 Resistant Starch and Maltodextrins from Amylose and Amylopectin upon Dry Heating: A Model Study

AuthID
 P-00K-3BQ
6
Author(s)
Tipo de Documento
Article
Year published
2016
Publicado
in CARBOHYDRATE POLYMERS, ISSN: 0144-8617
Volume: 141, Páginas: 253-262 (10)
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Wos®
Scopus®
Crossref®15
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84955486664
Wos: WOS:000369960400031
Source Identifiers
ISSN: 0144-8617
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