Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study
Nivelle, Mieke A., Remmerie, Ella, Bosmans, Geertrui M., Vrinten, Patricia, Nakamura, Toshiki, Delcour, Jan A.Мова:
english
Журнал:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.05.049
Date:
May, 2019
Файл:
PDF, 1.36 MB
english, 2019
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