Pasting properties of high-amylose wheat in conventional and high-temperature Rapid Visco Analyzer: Molecular contribution of starch and gluten proteins
Haiteng Li, Edward D. Kerr, Benjamin L. Schulz, Michael J. Gidley, Sushil Dhital
Topics & Concepts
AmyloseAmylopectinFood scienceStarchChemistryGlutenGluten freeRetrogradation (starch)ChromatographyFood composition and propertiesPolysaccharides Composition and ApplicationsBiofuel production and bioconversion