Diversity in amylopectin structure, thermal and pasting properties of starches from wheat varieties/lines
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference49 articles.
1. Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch
2. Structural, thermal and viscoelastic properties of potato starches
3. Starch Properties and Stability of Club and Soft White Winter Wheats from the Pacific Northwest of the United States
4. Morphological, thermal and rheological properties of starches from different botanical sources
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