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

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dc.contributor.authorCatalina Fuentes
dc.contributor.authorClaudia Zielke
dc.contributor.authorManish Prakash
dc.contributor.authorP. K. V. Kumar
dc.contributor.authorJ. Mauricio Peñarrieta
dc.contributor.authorAnn‐Charlotte Eliasson
dc.contributor.authorLars Nilsson
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:34:34Z
dc.date.available2026-03-22T14:34:34Z
dc.date.issued2016
dc.descriptionCitaciones: 23
dc.identifier.doi10.1016/j.foodchem.2016.07.045
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2016.07.045
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/47314
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofFood Chemistry
dc.sourceHigher University of San Andrés
dc.subjectAmylopectin
dc.subjectMolar mass
dc.subjectStarch
dc.subjectBranching (polymer chemistry)
dc.subjectChemistry
dc.subjectFractionation
dc.subjectAmylase
dc.subjectAmylose
dc.subjectMultiangle light scattering
dc.subjectGlycogen branching enzyme
dc.titleThe effect of baking and enzymatic treatment on the structural properties of wheat starch
dc.typearticle

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