Genetic Diversity in Physical Properties of Starch from a World Collection ofAmaranthus
Author:
Affiliation:
1. Cereal Science Laboratory, Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong.
2. Corresponding author. Fax: +852 2858 3477. E-mail:hcorke@yahoo.com
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference30 articles.
1. Rapid Visco-Analyzer (RVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches (A. hypochondriacus andA cruentus) in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean Gums
2. A Compositional Study of Amaranth Grain
3. Amaranthus Cruentus: Milling Characteristics, Distribution of Nutrients within Seed Components, and the Effects of Temperature on Nutritional Quality
4. Diversity of Starch Pasting Properties in Iranian Hexaploid Wheat Landraces
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