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Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts.
Li, Enpeng; Lv, Jiaqi; Huo, Dongao; Jia, Bin; Li, Cheng.
Afiliação
  • Li E; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; School of Health Science and Engineer
  • Lv J; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Mode
  • Huo D; College of Biological Sciences and Technology, Taiyuan Normal University, Taiyuan 030619, China.
  • Jia B; Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia.
  • Li C; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; School of Health Science and Engineer
Carbohydr Polym ; 308: 120648, 2023 May 15.
Article em En | MEDLINE | ID: mdl-36813340
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Amilose Idioma: En Revista: Carbohydr Polym Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Amilose Idioma: En Revista: Carbohydr Polym Ano de publicação: 2023 Tipo de documento: Article