Comparative study on bread quality and starch digestibility of normal and waxy wheat (Triticum aestivum L.) modified by maltohexaose producing α-amylases-Reference-Cited by-同舟云学术

Comparative study on bread quality and starch digestibility of normal and waxy wheat (Triticum aestivum L.) modified by maltohexaose producing α-amylases

Published:2022-12 Issue: Volume:162 Page:112034
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yang Tao,Zhong Lingli,Jiang Guangshuai,Liu Lin,Wang Pei,Zhong Yingxin,Yue Qianru,Ouyang Lei,Zhang Anqiang,Li Zhoukun,Cui Zhongli,Jiang Dong,Zhou Qin

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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