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Preparation and characterization of the inclusion complexes between amylosucrase-treated waxy starch and palmitic acid
Amylosucrase-treated waxy corn starch (AS) was produced to extend the chain length of amylopectin to a great extent in comparison to its native chain length. An amylopectin–palmitic acid (PA) complex was prepared by heat-treating (121°C) a starch/PA mixture and its subsequent further incubation (95°...
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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/PMC6049435/ https://ncbi.nlm.nih.gov/pubmed/30263546 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0044-z |
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