The effect of baking and enzymatic treatment on the structural properties of wheat starch

Date

2016

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Elsevier BV

Abstract

Description

Citaciones: 23

Keywords

Amylopectin, Molar mass, Starch, Branching (polymer chemistry), Chemistry, Fractionation, Amylase, Amylose, Multiangle light scattering, Glycogen branching enzyme

Citation

DOI

10.1016/j.foodchem.2016.07.045

URI

https://doi.org/10.1016/j.foodchem.2016.07.045
 https://andeanlibrary.org/handle/123456789/47314

Collections

Artículo Científico Publicado