Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems
Starch is a vital component of wheat grain and flour, characterized by two distinct granule types: A-type starch (AS) with granules larger than 10 μm in diameter, and B-type starch (BS) with granules measuring no more than 10 μm in diameter. This review comprehensively evaluates the isolation, purif...
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| Autores principales: | , , , , , |
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| Formato: | Revisão |
| Lenguaje: | inglés |
| Publicado: |
2023
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| Acceso en línea: | https://doi.org/10.1016/j.csbj.2023.08.019 http://www.csbj.org/article/S2001037023002957/pdf |
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