Studies on the rheological and gelatinization characteristics of waxy wheat flour
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference42 articles.
1. Morphological features and physicochemical properties of waxy wheat starch
2. Production of waxy (amylose-free) wheats
3. Study on Physicochemical Characteristics of Waxy and High-amylose Wheat Starches in Comparison with Normal Wheat Starch
4. Structural and physical characteristics of waxy and other wheat starches
5. Wheat flour dough rheological characteristics predicted by NIRSystems 6500
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