Pasting, gelatinization, and retrogradation characteristics related to structural properties of tea seed starches
Lisheng Qian, Yao Yao, Cheng Li, Feifei Xu, Yinin Ying, Zongqing Shao, Jinsong Bao
Topics & Concepts
AmylopectinAmyloseRetrogradation (starch)StarchCrystallinityChemistryFood scienceCultivarBotanyCrystallographyBiologyFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology