Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs
Qian Lin, Wei Liang, Huishan Shen, Li Niu, Wenqing Zhao, Wenhao Li
Topics & Concepts
StarchGlutenFood scienceChemistryWheat starchChemical engineeringEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods