Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4).
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DOI: 10.1016/j.foodchem.2019.125090
Abstract: In this study, molecular properties of wheat starch from three different types of breads were analyzed using asymmetric flow field-flow (AF4) connected to multi-angle light scattering (MALS) and differential refractive index (dRI) detectors. This analysis… read more here.
Keywords: properties wheat; different types; molecular properties; wheat starch ... See more keywords