Relationship of Thermally Damaged Starches of Total Starch, Type-A Starch and Type-B Starch from Wheat Flourwith Gelatinization Degree and Gelatinization Characteristics
HONG Jing, ZHENG Xue-ling*, LIU Chong, LI Li-min, SHEN Sha-sha
FOOD SCIENCE . 2014, (15): 38 -42 .  DOI: 10.7506/spkx1002-6630-201415008