1998•Carbohydrate PolymersRequires access

The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches

Helena Fredriksson, J. Silverio, Roger Andersson, A.‐C. Eliasson, Pierre Åman

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Key concepts: Amylopectin, Amylose, Retrogradation (starch), Isoamylase, Chemistry, Starch, Food science, Differential scanning calorimetry

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The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches — Research Paper | ScholarLens