机译:Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten
Instituto de Ciencia y Tecnologia de los Alimentos Cordoba (ICYTAC-CONICET), Universidad Nacional de Cordoba, Av. Filloy S/N, Ciudad Universitaria,CP. X5000HUA Cordoba, Republica Argentina;
Starch gelatinization; Gluten; Rheological properties; Sucrose; Wheat starch;