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Asymmetrical Flow Field-Flow Fractionation for Sizing of Gold Nanoparticles in Suspension
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Asymmetrical Flow Field-Flow Fractionation for Sizing of Gold Nanoparticles in Suspension

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Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow

Catalina Fuentes1, Rossio Castañeda2, Fanny Rengel2

  • 1Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, SE-221 00 Lund, Sweden; School of Chemistry, Faculty of Pure and Natural Science, Universidad Mayor de San Andres (UMSA), PO Box 330, Cota Cota 27 St., La Paz, Bolivia.

Food Chemistry
|July 5, 2019
PubMed

Keywords:
Asymmetric flow field-flow fractionationBreadWheat starch

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