Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie quality
Zhongwei Zhang, Xiangyun Fan, Xiaoyan Yang, Cheng Li, Robert G. Gilbert, Enpeng Li
Topics & Concepts
AmylopectinAmyloseRheologySugarFood scienceStarchChemistryMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsAluminum toxicity and tolerance in plants and animals