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

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dc.contributor.authorCatalina Fuentes
dc.contributor.authorRossio Castañeda
dc.contributor.authorFanny Rengel
dc.contributor.authorJ. Mauricio Peñarrieta
dc.contributor.authorLars Nilsson
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:37:31Z
dc.date.available2026-03-22T14:37:31Z
dc.date.issued2019
dc.descriptionCitaciones: 16
dc.identifier.doi10.1016/j.foodchem.2019.125090
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2019.125090
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/47600
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofFood Chemistry
dc.sourceHigher University of San Andrés
dc.subjectAmylose
dc.subjectStarch
dc.subjectMolar mass
dc.subjectChemistry
dc.subjectFractionation
dc.subjectMolecular mass
dc.subjectFood science
dc.subjectMultiangle light scattering
dc.subjectAmylopectin
dc.subjectMaterials science
dc.titleCharacterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)
dc.typearticle

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