Starch characteristics and baking quality of chilled ready-to-eat sandwich bread made with starch branching enzyme II mutant wheat flour
Author:
Funder
BBSRC
UKRI
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference21 articles.
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4. Structural studies of starches with different water contents;Bogracheva;Biopolymers,2002
5. Combining mutations at genes encoding key enzymes involved in starch synthesis affects the amylose content, carbohydrate allocation and hardness in the wheat grain;Botticella;Plant Biotechnology Journal,2018
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