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Morphological, pasting, and textural characterization of starches and their sub fractions of good and poor cookie making wheat varieties
Starch and its sub-fractions of good and poor cookie quality wheat varieties were examined. Scanning electron microscopy images demonstrated that A-type starch granules were lenticular shape with larger diameter of 18.80–21.50 μm, whereas B-type starch granules displayed spherical shape with smaller...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400729/ https://ncbi.nlm.nih.gov/pubmed/30906042 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3544-9 |
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