Retrogradation of autoclaved corn starches: Effect of water content on the resistant starch formation and structure
Adrian Soler, Gonzalo Velázquez, Rodrigo Velázquez-Castillo, Eduardo Morales‐Sánchez, Perla Osorio‐Díaz, Guadalupe Méndez‐Montealvo
Topics & Concepts
ChemistryRetrogradation (starch)Corn starchStarchFood scienceResistant starchWaxy cornAmyloseFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology