Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleDifferences in the rheological properties of esterified total, A‐type, and B‐type wheat starches and their effects on the quality of noodles.AuthorsHong, Jing; Li, Chaopeng; An, Di; Liu, Chong; Li, Limin; Han, Zhong; Zeng, Xin‐An; Zheng, Xueling; Cai, MengjiePublicationJournal of Food Processing & Preservation, 2020, Vol 44, Issue 3, p1ISSN0145-8892Publication typeArticleDOI10.1111/jfpp.14342