Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids

Published 2015 View Full Article

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Title
Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids
Authors
Keywords
Starch, Wheat endogenous lipids, Lipases, Amylose-lipid inclusion complexes, Swelling behaviour
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 63, Issue 1, Pages 361-366
Publisher
Elsevier BV
Online
2015-03-05
DOI
10.1016/j.lwt.2015.02.035

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