A molecular explanation of wheat starch physicochemical properties related to noodle eating quality
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DOI: 10.1016/j.foodhyd.2020.106035
Abstract: Abstract The relationship between wheat-starch molecular structures (obtained by size-exclusion chromatography), physicochemical properties (swelling power (SP), pasting and thermal properties) and noodle eating qualities were examined. SP was negatively correlated with amylose content and positively… read more here.
Keywords: noodle eating; negatively correlated; amylopectin chains; physicochemical properties ... See more keywords