Impact of mild acid hydrolysis on structure and digestion properties of waxy maize starch
- 14 November 2010
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 126 (2), 506-513
- https://doi.org/10.1016/j.foodchem.2010.11.031
Abstract
No abstract availableKeywords
Funding Information
- Program of National Natural Science Foundation of China (20976073, 31000764)
- Natural Science Foundation of Jiangsu Province (BK2008003, BE2010717)
- Fundamental Research Funds for the Central Universities (JUSRP10930)
- Research Program of State Key Laboratory of Food Science and Technology of Jiangnan University (SKLF-MB-200804)
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