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The structural characteristics of amylosucrase-treated waxy corn starch and relationship between its in vitro digestibility
The glucotransferase amylosucrase (AS) influences the structural properties of starch, but its precise effects are unclear. The structural characteristics and in vitro digestibility of waxy corn starch modified by AS from Neisseria polysaccharea were examined. AS-treated starch exhibited a higher sl...
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| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049424/ https://ncbi.nlm.nih.gov/pubmed/30263554 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0052-z |
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