Composition and Reactivity of A- and B-type Starch Granules of Normal, Partial Waxy, and Waxy Wheat-Reference-Cited by-同舟云学术

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

Published:2003-09 Issue:5 Volume:80 Page:544-549
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Bertolini A. C.¹,Souza E.²,Nelson J. E.³,Huber K. C.³⁴

Affiliation:

1. EMBRAPA - Food Technology, Av. das Americas 29501 CEP: 23020-470, Rio de Janeiro, Brazil.

2. Aberdeen Research and Extension Center, University of Idaho, Aberdeen, ID 83210.

3. Department of Food Science and Toxicology, University of Idaho, P.O Box 441053, Moscow, ID 83844.

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

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference33 articles.

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

2. Gelatinization Properties of Different Size Classes of Wheat Starch Granules Measured with Differential Scanning Calorimetry

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