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Effect of Amylose Content on Gelatinization, Retrogradation, and Pasting Properties of Starches from Waxy and Nonwaxy Wheat and Their F1 Seeds

✍ Scribed by Sasaki, Tomoko; Yasui, Takeshi; Matsuki, Junko

Book ID: 111981685
Publisher: AACC International (American Association of Cereal Chemists)
Year: 2000
Tongue: English
Weight: 85 KB
Volume: 77
Category: Article
ISSN: 0009-0352
DOI: 10.1094/cchem.2000.77.1.58

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