High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: A key role for chain mobility
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DOI: 10.1016/j.foodhyd.2020.105820
Abstract: Abstract For regular starches, gelatinization occurs over a relatively narrow temperature range in excess water; however, high-amylose starches typically gelatinise over an extended temperature range by a process that is less understood. The present study… read more here.
Keywords: different granule; chain; distinctly different; granule organization ... See more keywords