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Formation of type 3 resistant starch from mechanical activation-damaged high-amylose maize starch by a high-solid method

Wanhe Li, Zan Zhou, Songlin Fan, Xiunan Cai, Jian Chen, Yanjuan Zhang, Zuqiang Huang, Huayu Hu, Jing Liang

2021Food Chemistry27 citationsDOI

Topics & Concepts

StarchAmyloseChemistryResistant starchChemical engineeringFood scienceMaize starchMaterials scienceBiochemistryEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology
Formation of type 3 resistant starch from mechanical activation-damaged high-amylose maize starch by a high-solid method | Litcius