Starch structure and exchangeable protons contribute to reduced aging of high-amylose wheat bread
Caili Li, Michael J. Gidley
Topics & Concepts
AmylopectinAmyloseFood scienceChemistryStarchWheat flourShelf lifeWater contentEngineeringGeotechnical engineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications