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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
Citations (Scopus)
44
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Dive into the research topics of 'Butyrylation of Maize and Potato Starches and Characterization of the Products by Nuclear Magnetic Resonance and In Vitro Fermentation'. Together they form a unique fingerprint.
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Agriculture & Biology
acylation
23%
amylose
77%
butyrates
58%
catalysts
18%
chemical structure
17%
colon
18%
corn starch
79%
fermentation
52%
methodology
20%
nuclear magnetic resonance spectroscopy
71%
potato starch
88%
public health
17%
saponification
23%
spinning
19%
starch
54%
tartaric acid
24%
titration
20%
Medicine & Life Sciences
Acylation
17%
Amylose
79%
Butyrates
47%
Colon
10%
Fermentation
80%
Health
6%
In Vitro Techniques
33%
Insurance Benefits
12%
Magnetic Resonance Spectroscopy
63%
Public Health
8%
Reaction Time
11%
Solanum tuberosum
100%
Starch
85%
tartaric acid
18%
Zea mays
93%
Social Sciences
Clinical Benefit
23%
health
6%
public health
10%
substitution
81%
time
5%