Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: Properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Food Chemistry no. 135, edition 3, pages 1494 - 1504,
ISSN: 0308-8146
ISSN:: 03088146
Publication year:: 2012
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2012.06.030
Verified by:: No verification

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