Amylosucrase-modified waxy potato starches recrystallized with amylose: The role of amylopectin chain length in formation of low-digestible fractions
Ha Ram Kim, Seung Jun Choi, Hee‐Don Choi, Cheon‐Seok Park, Tae Wha Moon
Topics & Concepts
AmylopectinAmyloseStarchChemistryResistant starchFood sciencePolysaccharideBiochemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications