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Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts

Enpeng Li, Jiaqi Lv, Dongao Huo, Bin Jia, Cheng Li

2023Carbohydrate Polymers34 citationsDOI

Topics & Concepts

AmylopectinRetrogradation (starch)AmyloseStarchFood scienceChemistryStarch gelatinizationWheat starchChemical engineeringEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications
Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts | Litcius