Effect of controlled gelatinization in excess water on digestibility of waxy maize starch
- Author
- MING MIAO1 ; TAO ZHANG1 ; WANMENG MU1 ; BO JIANG1
[1] State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu 214122, China - Source
Food chemistry. 2010, Vol 119, Num 1, pp 41-48, 8 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Controlled gelatinization Slowly digestible starch Structure Waxy maize starch
- Keyword (fr)
- Amidon cireux Digestibilité Excès eau Gélatinisation Maïs Structure Céréale Polyoside
- Keyword (en)
- Waxy starch Digestibility Water excess Gelatinization Corn Structure Cereal Polysaccharide
- Keyword (es)
- Almidon cereso Digestibilidad Exceso agua Gelatinización Maiz Estructura Cereal Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22918515
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2009.05.035 
https://dx.doi.org/10.1016/j.foodchem.2009.05.035
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