Amylosucrase-modified waxy potato starches recrystallized with amylose: the role of amylopectin chain length in formation of low-digestible fractions

Publication date: Available online 25 February 2020Source: Food ChemistryAuthor(s): Ha Ram Kim, Seung Jun Choi, Hee-Don Choi, Cheon-Seok Park, Tae Wha Moon

Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research