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Impact of ASKP on Wheat Starch Retrogradation by Adam Reynolds is a document available to read on EtoBox.
The study investigates the effect of Artemisia sphaerocephala Krasch polysaccharide (ASKP) on the gelatinization and retrogradation of wheat starch (WS). Results indicate that ASKP enhances short-term retrogradation while inhibiting long-term retrogradation, improves water retention, and alters the texture of starch gels over time. The findings suggest ASKP
- Author
- Adam Reynolds
- Language
- EN