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Amylose content as a key factor in composite dough functionality and steamed bun quality: A multi-scale study on non-waxy and waxy broomcorn millet

Xinyao Yan; Xuechun Tian; Ge Fang; Zhanat Bauyrzhankyzy Duisembi; Le Du; Shaohui Ouyang
Journal of Cereal Science · Vol. 130 · pp. 104491 · 2026
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Bibliographic Information

JournalJournal of Cereal Science
PublisherAcademic Press
Publication Date2026-08-01
Publication Year2026
Volume130
Pages104491
Document TypeJournal Article
eISSN0733-5210
DOI10.1016/j.jcs.2026.104491
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1983-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/07335210
Publisher PageOpen Publisher Page
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