Study on Structural Changes of Starches with Different Amylose Content during Gelatinization Process
Author:
Affiliation:
1. Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd. No.118 Gaodong Road Pudong New District Shanghai 200137 China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100269
Reference63 articles.
1. Structures of branched and linear molecules of rice amylose
2. Molecules to Granules: A Comprehensive Starch Review
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4. New insights on the mechanism of acid degradation of pea starch
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