Abstract
The structure and properties of ß-limit dextrins have received relatively little attention in the literature. This brief review aims to identify their key structural and functional properties and thus raise awareness for their potential utilisation.
| Original language | English |
|---|---|
| Pages (from-to) | 1899–1903 |
| Number of pages | 5 |
| Journal | Food Hydrocolloids |
| Volume | 25 |
| Issue number | 8 |
| DOIs | |
| Publication status | Published - Dec 2011 |
Keywords
- dextrins
- starch
- maltose