Wenxin Liang

University of Copenhagen

Nørregade 10

Copenhagen, DK-1165

Denmark

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Impact of a Full Range of Amylose Level on Pasting and Gelling Properties of Barley Starches at High-Temperature Heating

Number of pages: 24 Posted: 26 Jun 2022

Yikai Ren, Wenxin Liang, Yuyue Zhong, Kim Henrik Hebelstrup, Andreas Blennow and Yongfeng Ai

University of Saskatchewan, University of Copenhagen, University of Copenhagen, Aarhus University, University of Copenhagen and University of Saskatchewan

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