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...

Descripción completa

Detalles Bibliográficos
Autores principales: Guo, Lei, Chen, Heng, Zhang, Yizhi, Yan, Shuai, Chen, Xueyan, Gao, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Research Network of Computational and Structural Biotechnology 2023
Materias:
Mini-Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10477758/
https://www.ncbi.nlm.nih.gov/pubmed/37675285
http://dx.doi.org/10.1016/j.csbj.2023.08.019

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10477758/
https://www.ncbi.nlm.nih.gov/pubmed/37675285
http://dx.doi.org/10.1016/j.csbj.2023.08.019

Ejemplares similares