Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas
2018 ◽
Vol 54
(5)
◽
pp. 1651-1657
◽
Keyword(s):
Firming of starch gels and amylopectin retrogradation as related to dextrin production by α -amylase
1997 ◽
Vol 205
(2)
◽
pp. 131-134
◽
2000 ◽
Vol 42
(2)
◽
pp. 175-184
◽
2015 ◽
Vol 53
(1)
◽
pp. 304-314
◽
1994 ◽
Vol 256
(1)
◽
pp. 129-137
◽
Keyword(s):
Keyword(s):
2014 ◽
Vol 32
(No. 5)
◽
pp. 514-520
◽
2013 ◽
Vol 141
(4)
◽
pp. 3960-3966
◽