Structural characteristics of β-glucans from various sources and their influences on the short- and long-term starch retrogradation in wheat flour

作者：Tingting Yuan, Siming Zhao, Jingjing Yang, Meng Niu, Yan Xu · 发表于：International Journal of Biological Macromolecules · 年份：2024 · DOI：10.1016/j.ijbiomac.2024.130561 · 被引用次数：21 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology