Starch Fine Molecular Structure Is the Driving Factor for Starch Gelatinization Property in Both Wheat Flour and Wheat Dough.
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| Titel: | Starch Fine Molecular Structure Is the Driving Factor for Starch Gelatinization Property in Both Wheat Flour and Wheat Dough. |
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| Autoren: | Li, Cheng, Shao, Shuaibo, Yang, Chuantian, Li, Enpeng |
| Quelle: | Starch / Staerke; Sep2023, Vol. 75 Issue 9/10, p1-8, 8p |
| Datenbank: | Complementary Index |
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Nájsť tento článok vo Web of Science | ISSN: | 00389056 |
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| DOI: | 10.1002/star.202200290 |