Data for: Effect of heat-moisture treatment on physicochemical properties and in vitro digestibility of starch-Guar complex of maize starch varying in amylose content

Published: 12 May 2018 | Version 1 | DOI: 10.17632/j73yr984fc.1

This dataset is under embargo and will be publicly available (179 days) on 11 February 2019 at 4:00pm UTC

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What does under embargo mean?
peer reviewed

This data is associated with the following peer reviewed publication:

Effect of heat-moisture treatment on the physicochemical properties and in vitro digestibility of the starch-guar complex of maize starch with varying amylose content

Published in: Food Hydrocolloids

Latest version

  • Version 1

    Under embargo

    Embargo Date: 2019-02-11 (179 days)

    Published: 2018-05-12

    DOI: 10.17632/j73yr984fc.1

    Cite this dataset

    Gao, Qunyu; Xie, Huifang; Xiong, Xiaoya; Gao, Jingyang (2018), “Data for: Effect of heat-moisture treatment on physicochemical properties and in vitro digestibility of starch-Guar complex of maize starch varying in amylose content”, Mendeley Data, v1 http://dx.doi.org/10.17632/j73yr984fc.1

Categories

Starch Structure in Cereal Grains

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CC BY 4.0 Learn more

The files associated with this dataset are licensed under a Creative Commons Attribution 4.0 International licence.

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This dataset is licensed under a Creative Commons Attribution 4.0 International licence. What does this mean? You can share, copy and modify this dataset so long as you give appropriate credit, provide a link to the CC BY license, and indicate if changes were made, but you may not do so in a way that suggests the rights holder has endorsed you or your use of the dataset. Note that further permission may be required for any content within the dataset that is identified as belonging to a third party.