Impact of A/B-type wheat starch granule ratio on rehydration behavior and cooking quality of noodles and the underlying mechanisms
Jiaying Shang, Bo Zhao, Limin Li, Mei Liu, Jing Hong, Xiangqi Fan, Wu Tengfei, Chong Liu, Xueling Zheng
Topics & Concepts
Food scienceStarchAbsorption of waterChemistryGranule (geology)Wheat starchBotanyMaterials scienceBiologyComposite materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications