Publication | Closed Access

Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios

Food ChemistryBiosynthesisEngineeringBiochemistryFood BiophysicsBiochemical EngineeringBiotechnologyOligomeric ProcyanidinsDifferent Amylose/amylopectin RatiosPolysaccharideRetrogradation PropertiesBiomolecular Engineering