Volume 10
Issue 3/volume10
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume10/issue3/volume10/art-10.html
DIGESTIBILITY VS STRUCTURE OF FOOD GRADE MODIFIED STARCHES
Joanna Le Than1, Wioletta Błaszczak2, Grażyna Lewandowicz1
1 Department of Biotechnology and Food Microbiology,
The August Cieszkowski Agricultural University of Poznan, Poland
2 Institute of Animal Reproduction and Food Research of Polish Academy of Sciences,
Division of Food Science, Olsztyn, Poland
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Key words:
modified starches, structure, digestibility.
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Joanna Le Than
Department of Biotechnology and Food Microbiology,
The August Cieszkowski Agricultural University of Poznan, Poland
Wojska Polskiego 48, 60-627 Poznan, Poland
Phone: (+48 61) 846 60 05
Fax. (+48 61) 846 60 03
Wioletta Błaszczak
Institute of Animal Reproduction and Food Research of Polish Academy of Sciences,
Division of Food Science, Olsztyn, Poland
Grażyna Lewandowicz
Department of Biotechnology and Food Microbiology,
The August Cieszkowski Agricultural University of Poznan, Poland
Wojska Polskiego 48, 60-627 Poznan, Poland
Phone: (+48 61) 846 60 05
Fax. (+48 61) 846 60 03
email: gralew@au.poznan.pl
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.