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Preparation and characterization of isolated low degree of polymerization food-grade maltooligosaccharides

Alexa J Pullicin1, Andrew J Ferreira2, Christopher M Beaudry2

  • 1Department of Food Science & Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA.

Food Chemistry
|January 3, 2018
PubMed

Keywords:
Column chromatographyDegree of polymerizationDifferential solubilityIsolationMaltooligosaccharidesStarch hydrolysis products

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