Effect of the gelatinization level of normal maize starch under extrusion on ferulic acid–starch complex formation
Omar Patiño-Rodríguez, Luís A. Bello‐Pérez
Topics & Concepts
Ferulic acidAmyloseStarchChemistryExtrusionFood scienceStarch gelatinizationDifferential scanning calorimetryMaize starchComplex formationBiochemistryMaterials scienceInorganic chemistryThermodynamicsMetallurgyPhysicsFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology