Effects of the Wx Gene on Starch Biosynthesis, Physicochemical Wheat Flour Properties, and Dry Noodle Quality
Author:
Affiliation:
1. College of Agronomy and Biotechnology, Yunnan Agricultural University
2. College of Resources and Environment, Baoshan University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/24/3/24_443/_pdf
Reference41 articles.
1. AACC 2000. Approved Methods of the AACC (tenthed). American Association of Cereal Chemists, St. Paul, MN.
2. Abdel-Aal, E.S.M., Hucl, P., Chibbar, R.N., and Han, H.L. (2002). Physicochemical and structural characteristics of flours and starches from waxy and nonwaxy wheats. Cereal Chem., 79, 458-464.
3. Anisworth, C., Tarvis, M., and Clark, J. (1993). Isolation and analysis of cDNA clone encoding the small subunit of ADP-glucose pyrophosphorylase from wheat. Plant Mol. Biol., 23, 23-33.
4. Baik, B.K., Park, C.S., Paszczynska, B., and Konzak, C.F. (2003). Characteristics of noodles and bread prepared from double-null partial waxy wheat. Cereal Chem., 80, 627-633.
5. Bhattacharya, M., Erazo, C.S.V., Doehlert, D.C., and Mcmullen, M. (2002). Staling of bread as affected by waxy wheat flour blends. Cereal Chem., 79, 178-182.
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