Impact of molecular structure of starch on the glutinous taste quality of cooked chestnut kernels
Wenxin He, Meijun Han, Yanwen Wu, Jie Ouyang, Chunming Xu
Topics & Concepts
AmylopectinAmyloseFood scienceCrystallinityStarchTasteChemistryCrystallographyNuts composition and effectsFood composition and propertiesFermentation and Sensory Analysis