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Effect of Extrusion on the Crystalline Structure of Starch ..:
Angel H. Cabrera-Ramírez
;
Eliel Cervantes-Ramírez
;
Eduardo Morales-Sánchez
...
https://dx.doi.org/10.3390/polysaccharides2010013. , 2021
Link:
https://doi.org/10.3390/polysaccharides2010013
RT Journal T1
Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2673-4176_2_1_13_&Exemplar=1&LAN=DE A1 Angel H. Cabrera-Ramírez A1 Eliel Cervantes-Ramírez A1 Eduardo Morales-Sánchez A1 Mario E. Rodriguez-García A1 María de la Luz Reyes-Vega A1 Marcela Gaytán-Martínez PB Multidisciplinary Digital Publishing Institute YR 2021 K1 amylose-lipid complex K1 extrusion K1 potato starch K1 rice starch K1 resistant starch JF https://dx.doi.org/10.3390/polysaccharides2010013 LK http://dx.doi.org/https://doi.org/10.3390/polysaccharides2010013 DO https://doi.org/10.3390/polysaccharides2010013 SF ELIB - SuUB Bremen
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