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Development and characterization of potato amylopectin-substituted starch materials

Ree Jae Kim1, Hyun-Seok Kim1,2

  • 1Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon, 16227 Korea.

Food Science and Biotechnology
|July 12, 2021
PubMed

Keywords:
Corn starchCorn starch–potato amylopectin blendPhysicochemical propertyPotato amylopectin hydrolysateWaxy potato starch

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