Composition and Properties of A- and B-type Starch Granules of Wild-Type, Partial Waxy, and Waxy Soft Wheat-Reference-Cited by-同舟云学术

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Composition and Properties of A- and B-type Starch Granules of Wild-Type, Partial Waxy, and Waxy Soft Wheat

Published:2006-09 Issue:5 Volume:83 Page:551-557
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Geera B. P.¹,Nelson J. E.²,Souza E.³,Huber K. C.²⁴

Affiliation:

1. Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583-0919.

2. Department of Food Science and Toxicology, University of Idaho, P.O. Box 442312, Moscow, ID 83844.

3. USDA-ARS Soft Wheat Quality Laboratory, Wooster, OH 44691.

4. Corresponding author. Phone: 208-885-4661. Fax: 208-885-2567. E-mail: huberk@uidaho.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference41 articles.

1. Physicochemical and Structural Characteristics of Flours and Starches from Waxy and Nonwaxy Wheats

2. A Reassessment of the Chemical Structure of Barley and Wheat Starch Granules

3. Composition and Reactivity of A- and B-type Starch Granules of Normal, Partial Waxy, and Waxy Wheat

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