![](/img/cover-not-exists.png)
Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch
An, Di, Li, Qingqing, Li, Enpeng, Obadi, Mohammed, Li, Cheng, Li, Haiteng, Zhang, Jiyao, Du, Jin, Zhou, Xiaoling, Li, Na, Xu, BinVolume:
341
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128222
Date:
March, 2021
File:
PDF, 1.80 MB
2021