NDLI: 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.

Content Provider	Europe PMC
Author	Zhao, Shenchi Li, Xin Hu, Gongshe Liang, Xi Liu, Chengguo Liu, Qian
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC8423887&blobtype=pdf
ISSN	12267708
Volume Number	30
DOI	10.1007/s10068-021-00967-z
PubMed Central reference number	PMC8423887
Issue Number	9
PubMed reference number	34603817
Journal	Food Science and Biotechnology [Food Sci Biotechnol]
e-ISSN	20926456
Language	English
Publisher	Springer Singapore
Publisher Date	2021-08-26
Publisher Place	Singapore
Access Restriction	Open
Rights License	© The Korean Society of Food Science and Technology 2021
Subject Keyword	Barley starch Rheological properties Structural properties Freeze–thaw stability Comparative study
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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