Microstructure, thermal properties and susceptibility of the high amylose wheat starch to enzymatic hydrolysis: a new material for resistant starch (RSIII) production

Wasserman, L ; Kiseleva, V. (Institute of Biochemical Physics RAS, Moscov (Russian Federation)) ; Schiraldi, A. (Milano University (Italy). Dept. of Food Science and Microbiology) ; B³aszczak, W ; Fornal, J. (Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research, Div. of Food Science) ; Sotnikova, E.V ; Gapparov, M.M.G. (Institute of Nutrition RAMS, Moscov (Russian Fedreation)) ; Yuryev, V.P. (Institute of Biochemical Physics RAS, Moscov (Russian Federation))

Olsztyn: Polish Academy of Sciences

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