Physicochemical characteristics of starch from bread wheat (Triticum aestivum) with “yellow berry”-Reference-Cited by-同舟云学术

Physicochemical characteristics of starch from bread wheat (Triticum aestivum) with “yellow berry”

Published:2010-09-15 Issue:10 Volume:62 Page:517-523
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch/Stärke

Author:

López-Ahumada Guadalupe A.,Ramírez-Wong Benjamín,Torres-Chávez Patricia I.,Bello-Pérez Luis A.,de Dios Figueroa-Cárdenas Juan,Garzón-Tiznado José A.,Gomez-Aldapa Carlos A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference33 articles.

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3. The structure and protein-composition of vitreous, piebald and starchy durum-wheat kernels;Dexter;J. Cereal Sci.,1989

4. The relationships between durum-wheat vitreousness, kernel hardness and processing quality;Dexter;J. Cereal Sci.,1988

5. Lyon , T. L. Kyser , A. Winter Wheat 1905 1 28

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