Effects of three hydrophilic colloids on gelatinization, retrogradation properties, microstructure of highland barley starch and the quality of highland barley noodles
Mingze Fu, Yi Zhang, Huijing Chen, Xiaowei Peng, Jianquan Kan
Topics & Concepts
Retrogradation (starch)StarchMicrostructureColloidFood scienceStarch gelatinizationChemistryWheat starchAgronomyMaterials scienceBiologyAmyloseCrystallographyOrganic chemistryFood composition and propertiesPhytase and its ApplicationsEnzyme Production and Characterization