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      Fate of Starch in Food Processing: From Raw Materials to Final Food Products

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          Composition, molecular structure, and physicochemical properties of tuber and root starches: a review

          Ashley R. Hoover (2001)
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            Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch1

            M J Jane, Y-.Y CHEN, Jennifer L F Lee … (1999)
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              Polymodal distribution of the chain lengths of amylopectins, and its significance

              Susumu Hizukuri (1986)
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                Author and article information

                Journal
                Title: Annual Review of Food Science and Technology
                Abbreviated Title: Annu. Rev. Food Sci. Technol.
                Publisher: Annual Reviews
                ISSN (Print): 1941-1413
                ISSN (Electronic): 1941-1421
                Publication date Created: April 2010
                Publication date (Print): April 2010
                Volume: 1
                Issue: 1
                Pages: 87-111
                Affiliations
                [1 ]Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, 3001 Leuven, Belgium; email: ; ; ; ; ; ; ;
                Article
                DOI: 10.1146/annurev.food.102308.124211
                PubMed ID: 22129331
                SO-VID: ca766fb0-4e54-4483-8a80-fa484f377b61
                Copyright © © 2010
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