Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch
Travest J. Woodbury, Lisa J. Mauer
Topics & Concepts
Retrogradation (starch)StarchFood scienceAmyloseChemistrySyneresisSucroseRheologySugarMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology