Properties of pyrodextrinization corn starch and their inhibitory effect on the retrogradation of fresh rice noodles
Hui Xu, Haipeng Hu, Congnan Zhang, Wei Xue, Ting Li, Xinxia Zhang, Li Wang
Topics & Concepts
Retrogradation (starch)StarchFood scienceChemistryWaxy cornLactic acidCorn starchSolubilityBacteriaBiologyOrganic chemistryGeneticsAmyloseFood composition and propertiesMicrobial Metabolites in Food Biotechnology