Differences and Mechanism of Waxy Corn Starch and Normal Corn Starch in the Preparation of Recrystallized Resistant Starch (RS3)

This study prepared resistant starch (RS) from waxy corn starch and normal corn starch and analyzed the effects of its molecular and microstructural characteristics on RS content. The RS content of waxy corn resistant starch (RS-WCS) was highest at 57.8%, whereas that of normal corn resistant starch...

Descrición completa

Detalles Bibliográficos

Principais autores:	Qing Su, Lirong Chen, Linlin Sun, Kaichang Liu, Kuijie Gong
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2024-06-01
Series:	Foods
Assuntos:	waxy corn starch normal corn starch resistant starch content influencing mechanism
Acceso en liña:	https://www.mdpi.com/2304-8158/13/13/2039
Tags:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!