2020•Food and Bioprocess TechnologyOpen access

Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications

Carlos Gabriel Arp, María Jimena Correa, Cristina Ferrero

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Key concepts: Pullulanase, Starch, Resistant starch, Retrogradation (starch), Food science, Chemistry, Glycogen debranching enzyme, Maize starch

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Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications — Research Paper | ScholarLens