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Formation of resistant starch from amylotype corn starch and determination of the functional properties
(CODON PUBLICATIONS, 2013)
High amylose corn starch was hydrolysed with HCl at 40 °C for 0.5-2.0 h. Then the native and acid-modified starch
samples were subjected to 2 different heat treatments (HT). In HT1, heat treated/autoclaved samples were ...