Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism
Xiaojie Qian, Binghua Sun, Yujuan Gu, Sen Ma, Xiaoxi Wang
Topics & Concepts
Food scienceStarchChewinessChemistryStarch gelatinizationCrystallinityWheat flourAvenaSteamingPolysaccharideBotanyBiochemistryCrystallographyBiologyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems