Structural and Molecular Basis of Starch Viscosity in Hexaploid Wheat-Reference-Cited by-同舟云学术

Structural and Molecular Basis of Starch Viscosity in Hexaploid Wheat

Published:2008-05-07 Issue:11 Volume:56 Page:4188-4197
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ral J.-P.¹,Cavanagh C. R.¹,Larroque O.¹,Regina A.¹,Morell M. K.¹

Affiliation:

1. Food Futures National Research Flagship, Commonwealth Scientific and Industrial Research Organization, P.O. Box 93, North Ryde 1670, NSW, Australia, and Plant Industry, Commonwealth Scientific and Industrial Research Organization, GPO Box 1600, Canberra ACT 2601, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf800124f

Reference36 articles.

1. Starch granules: structure and biosynthesis

2. Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in Wheat

3. Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

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