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2009•Food ChemistryRequires access

The effect of acid dextrinisation on enzyme-resistant starch content in extruded maize starch

A. Htoon, Surjani Uthayakumaran, Udayasika Piyasiri, Ingrid A. M. Appelqvist, Amparo López‐Rubio, Elliot P. Gilbert, Roger J. Mulder

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Key concepts: Amylose, Amylopectin, Starch, Resistant starch, Chemistry, Food science, Degree of polymerization, Maize starch

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