Characteristics of A/B-type starch-wheat germ oil complexes and their effects on noodle texture
Huili Yan, Qiyu Lu, Jun Gui
Topics & Concepts
ChewinessAmyloseFood scienceStarchChemistryWheat starchSwellingGermResistant starchMaterials scienceBiologyComposite materialCell biologyFood composition and propertiesProteins in Food SystemsPhytase and its Applications