Characteristics of A/B-type starch-wheat germ oil complexes and their effects on noodle texture
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DOI: 10.1016/j.lwt.2021.111251
Abstract: Abstract The characteristics of A-starch-wheat germ oil complex (A-SWGOC) and B-starch-wheat germ oil complex (B-SWGOC) and their effects on noodle texture were investigated. A-starch exhibited a higher reactivity toward encapsulating wheat germ oil (WGO). Although… read more here.
Keywords: wheat germ; germ oil; swgoc; starch wheat ... See more keywords