Publication | Closed Access
Amylosucrase-modified waxy potato starches recrystallized with amylose: The role of amylopectin chain length in formation of low-digestible fractions
43
Citations
36
References
2020
Year
Food ChemistryBiosynthesisEngineeringBiochemistryBiotechnologyAmylopectin Chain LengthPolysaccharideLow-digestible FractionsFood ProcessingFood TechnologyBiomolecular EngineeringHealth Sciences
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