Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch

被引：0

作者：

Dries, D.M. ^{[1
,3
]}

Gomand, S.V. ^{[1
,3
]}

Goderis, B. ^{[2
,3
]}

Delcour, J.A. ^{[1
,3
]}

机构：

[1] Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, Leuven,B-3001, Belgium

[2] Polymer Chemistry and Materials, KU Leuven, Celestijnenlaan 200F, Leuven,B-3001, Belgium

[3] Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven,B-3001, Belgium

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关键词：

Compendex;

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学科分类号：

摘要：

Starch

引用

页码：196 / 205