Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)

Date

2019

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Elsevier BV

Abstract

Description

Citaciones: 16

Keywords

Amylose, Starch, Molar mass, Chemistry, Fractionation, Molecular mass, Food science, Multiangle light scattering, Amylopectin, Materials science

Citation

DOI

10.1016/j.foodchem.2019.125090

URI

https://doi.org/10.1016/j.foodchem.2019.125090
 https://andeanlibrary.org/handle/123456789/47600

Collections

Artículo Científico Publicado