Article ID Journal Published Year Pages File Type
10543432 Food Chemistry 2011 8 Pages PDF
Abstract
► Amorphous regions of starch granules is preferentially acid degraded. ► Shortest A chains and long B chains affect the digestion properties of starch. ► Slowly digestible starch mainly consists of amorphous and ordered crystalline regions.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Impact of mild acid hydrolysis on structure and digestion properties of waxy maize starch
Authors
, , , , ,