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Butyrylation of Maize and Potato Starches and Characterization of the Products by Nuclear Magnetic Resonance and In Vitro Fermentation
Tina Skau Nielsen, Nuria Canibe, Flemming Hofmann Larsen
Food Analytics and Biotechnology
2
Citationer (Scopus)
44
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Alfabetisk
Landbrug og biologi
potato starch
88%
corn starch
79%
amylose
77%
nuclear magnetic resonance spectroscopy
71%
butyrates
58%
starch
54%
fermentation
52%
tartaric acid
24%
saponification
23%
acylation
23%
methodology
20%
titration
20%
spinning
19%
colon
18%
catalysts
18%
public health
17%
chemical structure
17%
Medicin og biovidenskab
Solanum tuberosum
100%
Zea mays
93%
Starch
85%
Fermentation
80%
Amylose
79%
Magnetic Resonance Spectroscopy
63%
Butyrates
47%
In Vitro Techniques
33%
tartaric acid
18%
Acylation
17%
Insurance Benefits
12%
Reaction Time
11%
Colon
10%
Public Health
8%
Health
6%
Samfundsvidenskab
substitution
81%
Clinical Benefit
23%
public health
10%
health
6%
time
5%