Pyrodextrins from waxy and normal tapioca starches: Molecular structure and in vitro digestibility
Wanphen Weil, Robert C. Weil, Suttipun Keawsompong, Klanarong Sriroth, Paul A. Seib, Yong‐Cheng Shi
Topics & Concepts
StarchChemistryGel permeation chromatographyCarbohydrateFood scienceWaxy cornIn vitroBiochemistryOrganic chemistryPolymerFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications