Rheological and thermal properties of oat flours and starch affected by oat lipids
Yuntong Li, Mohammed Obadi, Jialiang Shi, Bin Xu, Yong‐Cheng Shi
Topics & Concepts
StarchRetrogradation (starch)Food scienceAvenaChemistryRheologyAmyloseDifferential scanning calorimetryRheometryAgronomyMaterials scienceOrganic chemistryBiologyPolymerThermodynamicsComposite materialPhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology