The amylose and lipid contents, dimensions, and gelatinisation characteristics of some wheat starches and their A- and B-granule fractions
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference45 articles.
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2. A relationship between the amylose and lipid contents of starches from diploid cereals
3. Starch Lipids: A Reappraisal
4. Studies on the Biosynthesis of Starch Granules. Part 8. A Comparison of the Properties of the Small and the Large Granules in Mature Cereal Starches
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