Physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat: Effects of lipids removal

Published 2016 View Full Article

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Title
Physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat: Effects of lipids removal
Authors
Keywords
Wheat starch, Defatted, Gelatinization, Pasting, Swelling
Journal
FOOD HYDROCOLLOIDS
Volume 60, Issue -, Pages 364-373
Publisher
Elsevier BV
Online
2016-04-10
DOI
10.1016/j.foodhyd.2016.04.011

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