2010•Food Science and BiotechnologyRequires access

Effect of the degree of enzymatic hydrolysis on the physicochemical properties and in vitro digestibility of rice starch

Kwang Yeon Lee, Suyong Lee, Hyeon Gyu Lee

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Key concepts: Pullulanase, Starch, Syneresis, Crystallinity, Food science, Chemistry, Hydrolysis, Enzymatic hydrolysis

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Effect of the degree of enzymatic hydrolysis on the physicochemical properties and in vitro digestibility of rice starch — Research Paper | ScholarLens