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Effect of Cross-Linking and Enzymatic Hydrolysis Composite Modification on the Properties of Rice Starches

Native rice starch lacks the versatility necessary to function adequately under rigorous industrial processing, so modified starches are needed to meet the functional properties required in food products. This work investigated the impact of enzymatic hydrolysis and cross-linking composite modificat...

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Detalles Bibliográficos
Autores principales:	Xiao, Huaxi, Lin, Qinlu, Liu, Gao-Qiang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2012
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268258/ https://www.ncbi.nlm.nih.gov/pubmed/22772809 http://dx.doi.org/10.3390/molecules17078136

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