Presence of a Minor Amylose Fraction in the Central Portion of Waxy Wheat Starch Granules and Its Contribution to Granular Stability-Reference-Cited by-同舟云学术

Presence of a Minor Amylose Fraction in the Central Portion of Waxy Wheat Starch Granules and Its Contribution to Granular Stability

Published:2004-09 Issue:5 Volume:81 Page:589-593
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Hayashi M.¹,Yasui T.²,Kiribuchi-Otobe C.³,Seguchi M.¹

Affiliation:

1. Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-Ku, Kobe City, Japan.

2. National Agricultural Research Center for Western Region (WeNARC), National Agricultural Research Organization (NARO), Fukuyama, Hiroshima, Japan. Corresponding author. E-mail: seguchi@suma.kobe-wu.ac.jp

3. National Institute of Crop Science, Kannondai, Tsukuba, Ibaraki, Japan.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference19 articles.

1. Colorimetric Method for Determination of Sugars and Related Substances

2. Scanning Electron Microscopy of Wheat Starch. III. Granule Development in the Endosperm

3. A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography

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