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Influence of amylose content and oxidation level of potato starch on acetylation, granule structure and radicals’ formation
Pietrzyk, Sławomir, Fortuna, Teresa, Juszczak, Lesław, Gałkowska, Dorota, Bączkowicz, Małgorzata, Łabanowska, Maria, Kurdziel, MagdalenaLanguage:
english
Journal:
International Journal of Biological Macromolecules
DOI:
10.1016/j.ijbiomac.2017.07.177
Date:
August, 2017
File:
PDF, 892 KB
english, 2017