Gelatinization, pasting and retrogradation properties of hydroxypropylated normal wheat, waxy wheat, and waxy maize starches
Weiwei Wang, Yong‐Cheng Shi
Topics & Concepts
Retrogradation (starch)Wheat starchChemistryFood scienceAgronomyStarchBiologyAmyloseFood composition and propertiesPolysaccharides Composition and Applicationsbiodegradable polymer synthesis and properties