2021peer-reviewed28 citations
Structural comparisons of pyrodextrins during thermal degradation process: The role of hydrochloric acid
Huijia Mao, Zhijun Chen, Jie Li, Xueyang Zhai, Hongyan Li, Yangyang Wen +2 more
Food Chemistry
Concepts
AmylopectinAmyloseCrystallinityHydrochloric acidStarchChemistryDegree of polymerizationChemical engineering