Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch
Author:
Funder
Key Projects of National Science & Technology Pillar Program
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference25 articles.
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5. Effects of wheat starch granule size distribution on qualities of chinese steamed bread and raw white noodles;Guo;Cereal Chemistry,2014
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