Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch - Concepedia

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Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch

131

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42

References

2010

Year

Luís A. Bello‐Pérez, Edith Agama‐Acevedo, Paul Baruk Zamudio‐Flores, Guadalupe Méndez‐Montealvo, Sandra L. Rodríguez‐Ambriz

Food ChemistryStructural CharacteristicsEngineeringBarley StarchBiochemistryGlycobiologyHigh Acetylation DegreePolysaccharidePlant BiochemistryGrain QualityPlant PhysiologyBiomolecular Engineering

References

	Year	Citations

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