Title: The effect of amylose content and level of oxidation on the structural changes of acetylated corn starch and generation of free radicals
Authors: Pietrzyk S., Fortuna T., Łabanowska M., Juszczak L., Gałkowska D., Bączkowicz M., Kurdziel M.
Journal: Food Chemistry
Publication type: article
DOI: 10.1016/j.foodchem.2017.07.125