Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems
Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | info:eu-repo/semantics/publishedVersion biblioteca |
| Language: | eng |
| Published: |
Academic Editors: Chen Chao and Haiteng Li
2024-02-24
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| Subjects: | Damaged starch, Arabinoxylans, Gluten, Sucrose, Thermal properties, |
| Online Access: | http://hdl.handle.net/11086/552938 https://www.mdpi.com/2304-8158/13/5/689 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10930467/ https://pubmed.ncbi.nlm.nih.gov/38472801/ |
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