Crossmark

Rheological behaviors, structural properties and freeze–thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starches

Crossref DOI link: https://doi.org/10.1007/s10068-021-00967-z

Published Online: 2021-08-26

Published Print: 2021-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhao, Shenchi

Li, Xin

Hu, Gongshe

Liang, Xi

Liu, Chengguo

Liu, Qian
Funding

Funding for this research was provided by:

Foundation of Central Support for the Reform and Development of Local Universities in Heilongjiang Province (2020YQ15)
License Information

Text and Data Mining valid from 2021-08-26

Version of Record valid from 2021-08-26
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Article History

Received: 4 March 2021

Revised: 15 July 2021

Accepted: 8 August 2021

First Online: 26 August 2021

Declarations

:

: The authors declare that they have no conflict of interest.

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