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Effects of enzymically modified amylopectin on the rheological properties of amylose-amylopectin mixed gels

Petteri Parovuori, Robin Manelius, Tapani Suortti, Eric Bertoft, Karin Autio

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Key concepts: Dextrin, Amylopectin, Amylose, Chemistry, Starch, Chromatography, Dispersity, Maize starch

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Effects of enzymically modified amylopectin on the rheological properties of amylose-amylopectin mixed gels — Research Paper | ScholarLens