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Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation.
Al-Ansi, Waleed; Sajid, Bilal Mushtaq; Mahdi, Amer Ali; Al-Maqtari, Qais Ali; Al-Adeeb, Abduqader; Ahmed, Aqsa; Fan, Mingcong; Li, Yan; Qian, Haifeng; Jinxin, Liu; Wang, Li.
Afiliación
  • Al-Ansi W; School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Department of Food Science and T
  • Sajid BM; School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
  • Mahdi AA; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Al-Maqtari QA; School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; Department of Biology, Faculty of Science, Sana'
  • Al-Adeeb A; School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
  • Ahmed A; School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
  • Fan M; School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
  • Li Y; School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
  • Qian H; School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
  • Jinxin L; School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
  • Wang L; School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address: wl0519@163.c
Food Chem ; 356: 129665, 2021 Sep 15.
Article en En | MEDLINE | ID: mdl-33813206
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Hordeum Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Hordeum Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article Pais de publicación: Reino Unido