Moderate regulation of wheat B-starch ratio: Improvement of molecular structure, spatial conformation, aggregation behavior of reconstituted fermented doughs and its processing suitability
淀粉
发酵
食品科学
化学
作者
Wei Liang,Huishan Shen,Qian Lin,Xinyue Liu,Wenqing Zhao,Xinyu Wang,Jie Zeng,Haiyan Gao,Wenhao Li