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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)
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Fate of starch in food processing: from raw materials to final food products

Jan A Delcour1, Charlotte Bruneel, Liesbeth J Derde

  • 1Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, 3001 Leuven, Belgium. jan.delcour@biw.kuleuven.be

Annual Review of Food Science and Technology
|December 2, 2011
PubMed

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