C: Food Chemistry
Effects of Protein in Wheat Flour on Retrogradation of Wheat Starch
Version of Record online: 21 JUL 2014
© 2014 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 8, pages C1505–C1511, August 2014
How to Cite
Xijun, L., Junjie, G., Danli, W., Lin, L. and Jiaran, Z. (2014), Effects of Protein in Wheat Flour on Retrogradation of Wheat Starch. Journal of Food Science, 79: C1505–C1511. doi: 10.1111/1750-3841.12525
- Issue online: 5 AUG 2014
- Version of Record online: 21 JUL 2014
- Manuscript Accepted: 26 MAR 2014
- Manuscript Received: 17 NOV 2013
- National Natural Science of China. Grant Number: 31130042
- National Key Technology R&D Program. Grant Number: 2012BAD37B01
- National Natural Science Foundation of China. Grant Number: 31271935
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