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

Catalina FuentesClaudia ZielkeManish PrakashP. K. V. KumarJ. Mauricio PeñarrietaAnn‐Charlotte EliassonLars Nilsson2026-03-222026-03-22201610.1016/j.foodchem.2016.07.045https://doi.org/10.1016/j.foodchem.2016.07.045https://andeanlibrary.org/handle/123456789/47314Citaciones: 23enAmylopectinMolar massStarchBranching (polymer chemistry)ChemistryFractionationAmylaseAmyloseMultiangle light scatteringGlycogen branching enzymeThe effect of baking and enzymatic treatment on the structural properties of wheat starcharticle