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Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose–fructose mixture on wheat starch gelatinization, pasting, and retrogradation
ABSTRACT: The gelatinization, pasting, and retrogradation of starch influence texture, quality, and shelf‐life attributes of many foods. The purpose of this work was to document the effects of a 50:50 glucose:fructose (glc:fru) mixture and sucrose solutions on these starch traits to provide a fundam...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10107537/ https://www.ncbi.nlm.nih.gov/pubmed/36511442 http://dx.doi.org/10.1111/1750-3841.16414 |