Physicochemical and Structural Characteristics of Flours and Starches from Waxy and Nonwaxy Wheats-Reference-Cited by-同舟云学术

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

Published:2002-05 Issue:3 Volume:79 Page:458-464
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Abdel-Aal E.-S. M.¹²,Hucl P.³,Chibbar R. N.⁴,Han H. L.³,Demeke T.⁵

Affiliation:

1. Food Research Program, Agriculture and Agri-Food Canada, Guelph, ON, Canada.

2. Corresponding author. E-mail: abdelaale@em.agr.ca Phone: 519-829-2400 ext. 3111. Fax: 519-829-2600.

3. Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK, Canada.

4. Plant Biotechnology Institute, NRC, Saskatoon, SK, Canada.

5. Canadian Grain Commission, Winnipeg, MB, Canada.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference29 articles.

1. Characteristics of Canaryseed (Phalaris canariensis L.) Starch

2. Susceptibility of Waxy Starch Granules to Mechanical Damage

3. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours

4. Biochemical Characterization of the Wheat Waxy A Protein and Its Effect on Starch Properties

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