Effects of reaction condition on glycosidic linkage structure, physical–chemical properties and in vitro digestibility of pyrodextrins prepared from native waxy maize starch

Jiaping Chen(Capital Medical University), Yanjie Bai(Hebei University of Technology), Zhenya Wang(Renmin Hospital of Wuhan University), Ying Zhang(Soochow University), Hui Cheng(Soochow University), Li‐Qiang Qin(Soochow University), Jingjing Xiao, Binbin Lin(Soochow University)
Food Chemistry
February 25, 2020
10.1016/j.foodchem.2020.126491
Cited by 43

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