Impact of enzymatic hydrolysis on the crystal structure, and thermal and textural properties of corn starch

Dehai Li; Ying Ma

doi:10.5897/AJB10.2082

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12486

Full Length Research Paper

Impact of enzymatic hydrolysis on the crystal structure, and thermal and textural properties of corn starch

Dehai Li1,2 and Ying Ma1*

1School of Food Science and Engineering, Harbin Institute of Technology, 202 Haihe Road, Harbin 150090, Heilongjiang Province,People’s Republic of China. 2College of Forestry, Northeast Forestry University, 26 Hexing Road,Harbin 150040, Heilongjiang Province, People’s Republic of China.
Email: [email protected]

Article Number - D400F4130898
Vol.10(17), pp. 3430-3435 , April 2011
https://doi.org/10.5897/AJB10.2082

Accepted: 25 February 2011
Published: 25 April 2011

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.