Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread-Reference-Cited by-同舟云学术

Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread

Published:2023-01 Issue: Volume:134 Page:108090
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shao Shuaibo^ORCID,Li Enpeng,Yu Shiyao^ORCID,Yi Xueer,Zhang Xiaowei^ORCID,Yang Chuantian^ORCID,Gilbert Robert G.^ORCID,Li Cheng^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

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4. Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch;Gong;Food Hydrocolloids,2019

5. An extensive review: How starch and gluten impact dough machinability and resultant bread qualities;Hu;Critical Reviews in Food Science and Nutrition,2021

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