29
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: not found
      • Article: not found

      Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review

      ,
      Critical Reviews in Food Science and Nutrition
      Informa UK Limited

      Read this article at

      ScienceOpenPublisherPubMed
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Related collections

          Most cited references152

          • Record: found
          • Abstract: not found
          • Article: not found

          The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review

            Bookmark
            • Record: found
            • Abstract: not found
            • Article: not found

            Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

              Bookmark
              • Record: found
              • Abstract: not found
              • Article: not found

              The roles of amylose and amylopectin in the gelation and retrogradation of starch

                Bookmark

                Author and article information

                Journal
                Critical Reviews in Food Science and Nutrition
                Critical Reviews in Food Science and Nutrition
                Informa UK Limited
                1040-8398
                1549-7852
                January 28 2015
                January 28 2015
                : 55
                : 8
                : 1081-1097
                Article
                10.1080/10408398.2012.684551
                24915341
                b6c28735-c436-4f71-91f2-fbdc16f87bfd
                © 2015
                History

                Comments

                Comment on this article