Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios - Concepedia

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Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios

102

Citations

49

References

2020

Year

Fan Xie, Hui Zhang, Yongjun Xia, Lianzhong Ai

Food Hydrocolloids

Food ChemistryMixed BiopolymersEngineeringBiotechnologyDifferent Amylose/amylopectin RatiosPolysaccharideTamarind Seed PolysaccharideBiomolecular EngineeringCorn Starch

References

	Year	Citations

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