Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch
Wheat serves as raw material for daqu and bread production, while starch fine structure and pasting properties differ poorly understood between zhiqu and bread wheat cultivars. This study determined the starch-related properties of the two wheat types. The results showed that the amylose content of...
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| Principais autores: | , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2026-07-01
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| Colecção: | Food Chemistry: X |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2590157526006012 |
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