温度对抗性淀粉形成的影响

[1] Studies on α-amylase degradation of retrograded starch gels from waxy maizae and high-amylopectin potato. Fredriksson H,Bjorck I et al. Carbohydrate Polymers . 2000

[2] The Gelation and Crystallization of Amylopectin. Ring S G,Collonna P et al. Carbohydrate Research . 1987

[3] The effect of temperature cycling on the amylopectin retrogradation of starches with different amylopection unitchain length distribution. Silverio J,Fredriksson H et al. Carbohydrate Polymers . 2000

[1] Studies on α-amylase degradation of retrograded starch gels from waxy maizae and high-amylopectin potato. Fredriksson H,Bjorck I et al. Carbohydrate Polymers . 2000

[2] The Gelation and Crystallization of Amylopectin. Ring S G,Collonna P et al. Carbohydrate Research . 1987

[3] The effect of temperature cycling on the amylopectin retrogradation of starches with different amylopection unitchain length distribution. Silverio J,Fredriksson H et al. Carbohydrate Polymers . 2000