The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products
Grains are an energy source for human beings, and the two main components—starch and protein—determine the application of grains in food. The structure and properties of starch play a decisive role in determining processing characteristics, nutritional properties, and application in grain-based food...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/5/778 |
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