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2019•Food ChemistryRequires access

Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch

Yanjun Zhang, Bo Li, Yutong Zhang, Fei Xu, Kexue Zhu, Shize Li, Lehe Tan, Gang Wu, Wenjiang Dong

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Key concepts: Amylopectin, Syneresis, Degree of polymerization, Amylose, Starch, Microstructure, Polymerization, Chemistry

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Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch — Research Paper | ScholarLens