A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property
Cheng Li, Yiming Hu, Tao Huang, Bo Gong, Wenwen Yu
Topics & Concepts
AmylopectinAmyloseRetrogradation (starch)StarchChemistryFood scienceChromatographyFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology