Structural and functional modifications of kudzu starch modified by branching enzyme
Kudzu starch has been used as a natural healthy food worldwide. Low solubility, poor water dispensability, high paste viscosity and low fluidity limit its wholesome utility. In order to improve its processing properties and applicability, kudzu starch has been modified using a branching enzyme (BE)...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1619576 |