Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization
Davide Emide, Chiara Magni, Francesca Saitta, Gaetano Cardone, Ermelinda Botticella, Dimitrios Fessas, Stefania Iametti, D. Lafiandra, Francesco Sestili, Alessandra Marti, Alberto Barbiroli
Topics & Concepts
AmylopectinAmyloseGlutenFood scienceChemistryWheat glutenStarchFood composition and propertiesCeliac Disease Research and ManagementPhytase and its Applications