Modification of starch octenylsuccinate by β-amylase...

Food Hydrocolloids 2015 / 06 Vol. 48

Modification of starch octenylsuccinate by β-amylase hydrolysis in order to increase its emulsification properties

Xu, Yafeng, Huang, Qiang, Fu, Xiong, Jane, Jay-lin
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Volume:
48
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.02.010
Date:
June, 2015
File:
PDF, 2.16 MB
english, 2015
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