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Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part

Daysi Perez-Rea1,2, Björn Bergenståhl1, Lars Nilsson3

  • 1Food Colloids Group, Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, 22100, Lund, Sweden.

Analytical and Bioanalytical Chemistry
|August 3, 2015
PubMed

Keywords:
AF4AmyloseAsymmetrical flow field-flow fractionationDissolutionRetrogradationStarch

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