Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat
Crossref DOI link: https://doi.org/10.1007/s13197-016-2239-3
Published Online: 2016-06-22
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Li, Wenhao
Wu, Guiling
Luo, Qingui
Jiang, Hao
Zheng, Jianmei
Ouyang, Shaohui
Zhang, Guoquan
Funding for this research was provided by:
Fundamental Research Funds for the Natural Science Foundation of China (31301557)
License valid from 2016-06-01