Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems

Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)

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Detalles Bibliográficos
Autores principales:	Teobaldi, Andrés Gustavo, Barrera, Gabriela Noel, Ribotta, Pablo Daniel
Otros Autores:	https://orcid.org/0009-0002-0620-9879
Formato:	publishedVersion article
Lenguaje:	Inglés
Publicado:	Academic Editors: Chen Chao and Haiteng Li 2024
Materias:	Damaged starch Arabinoxylans Gluten Sucrose Thermal properties
Acceso en línea:	http://hdl.handle.net/11086/552938 https://www.mdpi.com/2304-8158/13/5/689 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10930467/ https://pubmed.ncbi.nlm.nih.gov/38472801/
Aporte de:	Repositorio Digital Universitario (UNC) de Universidad Nacional de Córdoba

Descripción
Sumario:	Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)