Catalina FuentesRossio CastañedaFanny RengelJ. Mauricio PeñarrietaLars Nilsson2026-03-222026-03-22201910.1016/j.foodchem.2019.125090https://doi.org/10.1016/j.foodchem.2019.125090https://andeanlibrary.org/handle/123456789/47600Citaciones: 16enAmyloseStarchMolar massChemistryFractionationMolecular massFood scienceMultiangle light scatteringAmylopectinMaterials scienceCharacterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)article