Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)
Fuentes, Catalina, Castañeda, Rossio, Rengel, Fanny, Peñarrieta, J. Mauricio, Nilsson, LarsVolume:
298
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125090
Date:
November, 2019
File:
PDF, 842 KB
english, 2019