2005•Carbohydrate PolymersRequires access

Structural and morphological factors influencing the quantification of resistant starch II in starches of different botanical origin

Heinz W. Themeier, Juergen Hollmann, Ursula Neese, Meinolf Georg Lindhauer

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Key concepts: Amylose, Starch, Crystallinity, Resistant starch, Food science, Granule (geology), Chemistry, Amylase

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Structural and morphological factors influencing the quantification of resistant starch II in starches of different botanical origin — Research Paper | ScholarLens