Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents

Publication date: Available online 9 July 2020Source: Food HydrocolloidsAuthor(s): Pei Chen, Yiling Zhang, Qian Qiao, Xiaoqi Tao, Peng Liu, Fengwei Xie
Source: Food Hydrocolloids - Category: Food Science Source Type: research
More News: Food Science