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Structural and physicochemical properties and in vitro digestibility of recrystallized linear α-D-(1→4) glucans derived from mild-acid modified cassava starch

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Christopher Mutungi - , TUD Dresden University of Technology (Author)
Calvin Onyango - , Max Rubner Institut (Author)
Felix Rost - , TUD Dresden University of Technology (Author)
Thomas Doert - , Chair of Inorganic Chemistry II (Author)
Doris Jaros - , Chair of Food Engineering (Author)
Harald Rohm - , Chair of Food Engineering (Author)

Details

Original language	English
Pages (from-to)	1144-1154
Number of pages	11
Journal	Food Research International
Volume	43
Issue number	4
Publication status	Published - 2010
Peer-reviewed	Yes

External IDs

researchoutputwizard	legacy.publication#34484
Scopus	77953133449
ORCID	/0000-0001-7523-9313/work/162346914

Keywords

Keywords

recrystallized linear α-D-(1 → 4) glucans