| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10604310 | Carbohydrate Polymers | 2011 | 7 Pages |
Abstract
⺠Starch with a high level of slowly digesting starch (SDS) was modified. ⺠Stabilization and crosslinking plus stabilization greatly reduced the amount of SDS. ⺠Conditions for modification alone significantly changed the physical properties of the starch. ⺠Some changes were greater than those effected by derivatization.
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Authors
Zhongquan Sui, Azalenah Shah, James N. BeMiller,