Physiochemical properties of highly cross-linked maize starches and their enzymatic digestibilities by three analytical methods

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Physiochemical properties of highly cross-linked maize starches and their enzymatic digestibilities by three analytical methods

Waxy maize, normal maize and high amylose maize starches were highly cross-linked (CL) with phosphate groups. The CL starches were characterized by phosphorus content, settling volume, gelatinization temperature, pasting curve, X-ray diffraction and microscopy. Their digestibilities were determined...

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Bibliographic Details
Main Authors:	Shukri, Radhiah, Shi, Yong Cheng
Format:	Article
Language:	English
Published:	Academic Press 2015
Online Access:	http://psasir.upm.edu.my/id/eprint/45864/ http://psasir.upm.edu.my/id/eprint/45864/1/MAIZE.pdf

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