Study on Physicochemical Characteristics of Waxy and High-amylose Wheat Starches in Comparison with Normal Wheat Starch
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference27 articles.
1. Production of waxy (amylose-free) wheats
2. Production of Hexaploid Wheats with Waxy Endosperm Character
3. Genetic elimination of a starch granule protein, SGP-1, of wheat generates an altered starch with apparent high amylose
4. Dough and Baking Properties of High-Amylose and Waxy Wheat Flours
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