Milling and rheological properties of high amylose wheat
Elisa De Arcangelis, Maria Carmela Trivisonno, Martina Angelicola, Michela Quiquero, Valentina Di Nardo, Luisa Falasca, Francesco Sestili, Maria Cristina Messia, Emanuele Marconi
Topics & Concepts
AmyloseAmylopectinFood scienceRheologyStarchAbsorption of waterWheat flourChemistryGlutenMaterials scienceComposite materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications