Rheological properties of wheat starch influenced by amylose–lysophosphatidylcholine complexation at different gelation phases

Published 2015 View Full Article

Authors

Keywords

Wheat starch, Amylose inclusion complexation, Lysophosphatidylcholine, Gelatinization, Rheological properties

Journal

CARBOHYDRATE POLYMERS

Volume 122, Issue -, Pages 197-201

Publisher

Elsevier BV

Online

2015-01-06

DOI

10.1016/j.carbpol.2014.12.063

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