Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics

Liu, Zehua; Cheng, Gaomin; Gu, Zhonghua; Zhou, Qiong; Yang, Yunfei; Zhang, Zhaowan; Zhao, Renyong; Li, Chengwei; Tian, Jichun; Feng, Junwei; Jiang, Hongxin ✉

English Article (Journal Article) Scientific
Published: INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 0141-8130 1879-0003 271 Paper: 132111 , 11 p. 2024
  • Gazdaságtudományi Doktori Minősítő Bizottság: B nemzetközi
  • SJR Scopus - Food Science: D1
Identifiers
Subjects:
  • Biological sciences
  • Chemical sciences
Citing (1)
Citation styles: IEEEACMAPAChicagoHarvardCSLCopyPrint
2026-02-11 20:08