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Changes in structural, physicochemical, and digestive properties of normal and waxy wheat starch during repeated and

Chunyan Su1, Ahmed S M Saleh2, Bo Zhang1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.

Carbohydrate Polymers
|August 25, 2020
PubMed

Keywords:
AnnealingCrystallinityPhysicochemical propertiesWheat starch

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