Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch
Di An, Qingqing Li, Enpeng Li, Mohammed Obadi, Cheng Li, Haiteng Li, Jiyao Zhang, Jin Du, Xiaoling Zhou, Na Li, Bin Xu
Topics & Concepts
AmylopectinAmyloseStarchFood scienceChemistryDegree of polymerizationPolysaccharidePolymer chemistryPolymerizationPolymerOrganic chemistryFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology