- Article
Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation
- Angel H. Cabrera-Ramírez,
- Eliel Cervantes-Ramírez,
- Eduardo Morales-Sánchez,
- Mario E. Rodriguez-García,
- María de la Luz Reyes-Vega and
- Marcela Gaytán-Martínez
Amylose is well known to be organized helically with six glucose per turn, allowing it to form complexes with various ligands. This interaction can be affected by the type of crystalline structure present in the starch sources. This study evaluated t...

