Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch

被引：0
|
作者：
Dries, D.M. [1 ,3 ]
Gomand, S.V. [1 ,3 ]
Goderis, B. [2 ,3 ]
Delcour, J.A. [1 ,3 ]
机构：
[1] Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, Leuven,B-3001, Belgium
[2] Polymer Chemistry and Materials, KU Leuven, Celestijnenlaan 200F, Leuven,B-3001, Belgium
[3] Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven,B-3001, Belgium
来源：
Carbohydrate Polymers | 2014年 / 114卷
关键词：
Compendex;
D O I：
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中图分类号：
学科分类号：
摘要：
Starch
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页码：196 / 205
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