Rheological behaviors, structural properties and freeze-thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starches

Journal article

Shenchi Zhao, Xin Li, Gongshe Hu, Xi Liang, Chengguo Liu and Qian Liu

Food Science and Biotechnology, Vol.30(9), pp.1171-1181

2021

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Title: Rheological behaviors, structural properties and freeze-thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starches
Creators: Shenchi Zhao
Xin Li
Gongshe Hu - United States Department of Agriculture
Xi Liang - University of Idaho
Chengguo Liu - Northeast Agricultural University
Qian Liu - Northeast Agricultural University
Publication Details: Food Science and Biotechnology, Vol.30(9), pp.1171-1181
Identifiers: 996631963701851
Academic Unit: Plant Sciences; Initiative for Bioinformatics and Evolutionary Studies
Language: English
Resource Type: Journal article