Concepedia

Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: Properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation

Tomasz Zięba, A. Golachowski, Artur Gryszkin

Food Chemistry · 2012 · 36 citations · 36 references

DOI

Concepts

References

36

Classification and measurement of nutritionally important starch fractions.

H N Englyst, S M Kingman, John H. Cummings · PubMed · 1992 · 3.8K citations

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Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids

Tester Rf, Morrison Wr · Europe PMC (PubMed Central) · 1990 · 1.5K citations

, , +12

Form and functionality of starch

Les Copeland, Jaroslav Blaz̆ek, Hayfa Salman et al. · Food Hydrocolloids · 2008 · 940 citations

, , +9

An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches

William R. Morrison, Bernard Laignelet · Journal of Cereal Science · 1983 · 752 citations

, , +13

Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties

Kawaljit Singh Sandhu, Narinder Singh · Food Chemistry · 2006 · 601 citations

, , +13