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此商品 | S4180 | S4126 | S2388 |
|---|---|---|---|
| biological source corn | biological source corn | biological source corn | biological source - |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 100 |
| form solid | form solid | form solid | form - |
| storage temp. room temp | storage temp. room temp | storage temp. room temp | storage temp. 2-8°C |
| color white | color white | color white | color - |
| useful pH range 4.0 -7.0 | useful pH range 4.3 - 6.7 | useful pH range 4.0 - 7.0 | useful pH range - |
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
nwg
閃點（°F）
Not applicable
閃點（°C）
Not applicable
個人防護裝備
Eyeshields, Gloves, type N95 (US)
历史批次信息供参考:
分析证书(COA)
Lot/Batch Number
其他客户在看
G Giuberti et al.
Animal : an international journal of animal bioscience, 7(9), 1446-1453 (2013-06-21)
The need to improve the knowledge of fermentation processes within the digestive tract in pigs is growing, particularly for ingredients that may act as potential prebiotic sources, such as resistant starch (RS). A study (based on enzymatic digestion followed by
Effect of cryo-milling on starches: Functionality and digestibility
Dhital S, et al.
Food Hydrocolloids, 24(2-3), 152-163 (2010)
Shazia Tabasum et al.
International journal of biological macromolecules, 122, 969-996 (2018-10-21)
Maize or corn is considered as very distinctive plant. Corn having better capability of utilizing sun light, is a noble way of getting a natural polymer known as starch. Amylopectin and amylase composition in the starch firmly affects the properties
Physicochemical characteristics and resistant starch of different varieties of banana from Taiwan
Li M C, et al.
International journal of food properties, 23(1), 1168-1175 (2020)
D Dan Ramdath et al.
Foods (Basel, Switzerland), 9(2) (2020-02-15)
Proximate composition and starch nutritional properties of twenty cooked lentils were assessed to identify unique varieties that could be used in value added foods. Significant variations exist among the lentil varieties (p < 0.05) with respect to their energy, fat
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