Functional Properties and Enzymatic Digestibility of Cationic and Cross-Linked Cationic ae, wx, and Normal Maize Starch

Huijun Liu; Harold Corke; Lawrence Ramsden

doi:10.1021/jf9811471

journal article Jun 19, 1999

Functional Properties and Enzymatic Digestibility of Cationic and Cross-Linked Cationic ae, wx, and Normal Maize Starch

Huijun Liu

Harold Corke Lawrence Ramsden

Journal of Agricultural and Food Chemistry Vol. 47 No. 7 pp. 2523-2528 · American Chemical Society (ACS)

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Citations

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References

Details

Published: Jun 19, 1999
Vol/Issue: 47(7)
Pages: 2523-2528

Authors

H

Huijun Liu

Cereal Science Laboratory, Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong

H

Harold Corke

Cereal Science Laboratory, Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong

L

Lawrence Ramsden

Cereal Science Laboratory, Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong

Cite This Article

Huijun Liu, Harold Corke, Lawrence Ramsden (1999). Functional Properties and Enzymatic Digestibility of Cationic and Cross-Linked Cationic ae, wx, and Normal Maize Starch. Journal of Agricultural and Food Chemistry, 47(7), 2523-2528. https://doi.org/10.1021/jf9811471

Functional Properties and Enzymatic Digestibility of Cationic and Cross-Linked Cationic ae, wx, and Normal Maize Starch

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