Study on mechanism of starch phase transtion in wheat with different moisture content-Reference-Cited by-同舟云学术

Study on mechanism of starch phase transtion in wheat with different moisture content

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SU Lei¹,XIANG Fengjuan¹,QIN Renbing¹,FANG Zhanxiang¹,ZENG Jie¹,LI Guanglei¹^ORCID

Affiliation:

1. Henan Institute of Science and Technology, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v42/0101-2061-cta-42-e106521.pdf

Reference37 articles.

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3. Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization;Chen P.;International Journal of Polymer Science,2015

4. Internal structures and phase-transitions of starch granules during gelatinization;Chen P.;Carbohydrate Polymers,2011

5. Improved colorimetric determination of amylose in starches of flours;Chrastil J.;Carbohydrate Research,1987

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