Quality Characteristics of Waxy Hexaploid Wheat (Triticum aestivumL.): Properties of Starch Gelatinization and Retrogradation-Reference-Cited by-同舟云学术

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Quality Characteristics of Waxy Hexaploid Wheat (Triticum aestivumL.): Properties of Starch Gelatinization and Retrogradation

Published:1997-09 Issue:5 Volume:74 Page:576-580
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Hayakawa Katsuyuki¹,Tanaka Keiko¹,Nakamura Toshiki²³,Endo Shigeru¹,Hoshino Tsuguhiro⁴

Affiliation:

1. Cereal Research Ctr., Nisshin Flour Milling Co., Ohimachi, Iruma, Saitama 356 Japan.

2. Corresponding author. E-mail: tnaka@tnaes.affrc.go.jp

3. Tohoku National Agricultural Exp. Stn., Kuriyagawa, Morioka, Iwate 020-01 Japan.

4. Chugoku National Agricultural Exp. Stn., Nishifukatsu, Fukuyama, Hiroshima 721.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference28 articles.

1. The Fractionation of Labortory-Isolated Cereal Gereal Starches using Dimethyl Sulphoxide

2. Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch

3. Interactions between starch and lipids studied by DSC

4. Retrogradation of starch and the role of its components

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