High-amylose wheat and maize starches have distinctly...

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Food Hydrocolloids 2020 / 3

High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: A key role for chain mobility

Li, Haiteng, Dhital, Sushil, Flanagan, Bernadine M., Mata, Jitendra, Gilbert, Elliot P., Gidley, Michael J.
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Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.105820
Date:
March, 2020
File:
PDF, 7.25 MB
2020
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