Study of the Functional Properties and the Retrogradation Behavior of Native Wheat Starch in the Presence of Cress Seed Gum and Sucrose
Introduction Wheat starch granules are composed of amylose and amylopectin, which are responsible for the functions of starch such as swelling, gelatinization, pasting, gel formation, and retrogradation. The retrogradation changes the functional properties, it is an undesirable phenomenon in some s...
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| Format: | Article |
| Language: | English |
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Ferdowsi University of Mashhad
2023-03-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_40594_74ccb2a72147c8c0479248e8f80b219d.pdf |