Studies on α-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato - Concepedia

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Studies on α-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato

109

Citations

24

References

2000

Year

Helena Fredriksson, Inger Björck, Roger Andersson, H Liljeberg, J. Silverio, A.‐C. Eliasson, Pierre Åman

Carbohydrate Polymers

Food Chemistryα-Amylase DegradationEngineeringStarch GelsBiochemical EngineeringBiotechnologyWaxy MaizeBiomolecular Engineering

References

	Year	Citations

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