Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference45 articles.
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3. Fractionation of wheat and wheat flour into starch and gluten: Overview of the main processes and the factors involved;Borght;Journal of Cereal Science,2005
4. Dynamic rheology of corn starch-sugar composites;Chang;Journal of Food Engineering,2004
5. Effect of pullulan on the short-term and long-term retrogradation of rice starch;Chen;Carbohydrate Polymers,2015
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