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Influence of Enzymatic Modification on the Basis of Improved Extrusion Cooking Technology (IECT) on the Structure and Properties of Corn Starch.

Ning Wang,Jingqi Dai,Di Miao,Chen Li,Xiaoyan Yang,Quanxian Shu,Yong Zhang,Yangyong Dai,Hanxue Hou, Shaobin Xu

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES（2023）

引用 5|浏览29
关键词
Enzymatic modification,Extrusion,Corn starch,Structure,Properties
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