Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch

Published 2017 View Full Article

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Title
Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch
Authors
Keywords
Inulin, Degree of polymerization, Wheat starch, Thermal properties, Retrogradation, Recrystallization
Journal
FOOD CHEMISTRY
Volume 229, Issue -, Pages 35-43
Publisher
Elsevier BV
Online
2017-02-16
DOI
10.1016/j.foodchem.2017.02.058

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