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Formation of type 4 resistant starch and maltodextrins from amylose and amylopectin upon dry heating: A model study

Fernando M Nunes1, Edgar S Lopes2, Ana S P Moreira2

  • 1CQ-VR, Chemistry Research Centre, Department of Chemistry, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal.

Carbohydrate Polymers
|February 16, 2016
PubMed

Keywords:
Anomeric configurationOligosaccharidesPolymerizationPolysaccharidesRoastType 4 resistant starch

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