Effect of Wheat Starch Structure on Swelling Power
Author:
Affiliation:
1. National Agriculture Research Center, MAFF, 3-1-1 Kannondai, Tsukuba, Ibaraki 305-8666, Japan.
2. Corresponding author. Phone: +81-298-38-8868. Fax: +81-298-38-8837. E-mail: tomokos@narc.affrc.go.jp
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference33 articles.
1. Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
2. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours
3. Further evaluation of the flour swelling volume test for identifying wheats potentially suitable for Japanese noodles
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