Luo, Denglin <br/><br/>
Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch.  [electronic resource] 

 -  Food chemistry  Aug 2017 
 - 35-43 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.02.058  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Gelatin--chemistry<br/>Inulin--chemistry<br/>Polymerization<br/>Starch--chemistry<br/>Triticum--chemistry