Rice noodle quality is structurally driven by the synergistic effect between amylose chain length and amylopectin unit-chain ratio
Jiayan Zhang, Haocun Kong, Xiaofeng Ban, Caiming Li, Zhengbiao Gu, Zhaofeng Li
Topics & Concepts
AmylopectinAmyloseChewinessStarchFood scienceChemistryExpansion ratioMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsBiofuel production and bioconversion