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Effects of protein in wheat flour on retrogradation of wheat starch

Lian Xijun1, Guo Junjie, Wang Danli

  • 1Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, TianJin Univ. of Commerce, Tianjin, 300134, P.R. China; College of Light Industry and Food Sciences South China Univ. of Technology, Guangzhou, 510640, P.R.China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, P.R. China.

Journal of Food Science
|July 23, 2014
PubMed

Keywords:
IR spectraNMRproteinretrogradationwheat starch

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