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Adequately increasing the wheat B-starch ratio can improve ..:
Liang, Wei
;
Sun, Chenyang
;
Shen, Huishan
...
International Journal of Biological Macromolecules. 260 (2024) - p. 129481 , 2024
Link:
https://doi.org/10.1016/j.ijbiomac.2024.129481
RT Journal T1 <Title>Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijbiomac.2024.129481&Exemplar=1&LAN=DE A1 Liang, Wei A1 Sun, Chenyang A1 Shen, Huishan A1 Lin, Qian A1 Niu, Li A1 Liu, Xinyue A1 Zhao, Wenqing A1 Li, Ruijie A1 Li, Wenhao PB Elsevier BV YR 2024 SN 0141-8130 JF International Journal of Biological Macromolecules VO 260 SP 129481 LK http://dx.doi.org/https://doi.org/10.1016/j.ijbiomac.2024.129481 DO https://doi.org/10.1016/j.ijbiomac.2024.129481 SF ELIB - SuUB Bremen
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