The infrared spectrometry by Fourier Transform (FT-IR) has been used to estimate the amount of crystalline and amorphous domain of the starch structure, for evaluating the intensity of the ...

This may be related to the fact that during acid hydrolysis the amylose chains are fragmented forming a disorganized structure that cannot retain water during temperature increases (SANDHU; SINGH; LIM ...

Its fellow carbohydrate starch, by contrast, doesn’t have quite the same aura. It usually gets digested more swiftly in your bowel than fiber, breaking down into glucose (a.k.a. sugar ...

Find more information on the Altmetric Attention Score and how the score is calculated. The objective of this study was to understand the resistant-starch (RS) formation during kernel development of a ...

Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE-412 96 Gothenburg, Sweden ...