2023•International Journal of Biological MacromoleculesRequires access

Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours

Xiaoyang Zou, Xiaolong Wang, Pai Peng, Qianying Ma, Xinyu Zhang, Liang Zou, Zhou Jian, Xinzhong Hu

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Key concepts: Glutenin, Gliadin, Starch, Gluten, Chemistry, Food science, Resistant starch, Wheat starch

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Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours — Research Paper | ScholarLens