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 |
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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