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Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour

Kangyi Zhang, Xue Yang, Guozhi Zhang, Yu Zhang

2020Journal of Food Measurement & Characterization18 citationsDOI

Topics & Concepts

ChewinessWheat flourAmylopectinFood scienceRetrogradation (starch)StarchChemistryCrystallinitySteamingWater contentAbsorbanceMoistureMaterials scienceAmyloseCrystallographyEngineeringOrganic chemistryChromatographyGeotechnical engineeringFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems
Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour | Litcius