Effects of NaCl and sucrose on the structural and functional properties of debranched quinoa starch-oleic acid complexes under baking
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Biosynthesis of nonnutritive monosaccharide d‐allulose by metabolically engineered Escherichia coli from nutritive disaccharide sucrose;Biotechnology and Bioengineering;2024-09-11
2. Structural, physicochemical properties and noodle-making potential of quinoa starch and type 3, type 4, and type 5 quinoa resistant starch;International Journal of Biological Macromolecules;2024-02
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