Effect of amylose content on gelatinization, retrogradation, and pasting properties of starches from waxy and nonwaxy wheat and their F1 seeds

Cereal Chemistry

Volumn 77, Issue 1, 2000, Pages 58-63

  Sasaki, Tomoko ^a   Yasui, Takeshi ^a   Matsuki, Junko ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GELATION; VISCOSITY;

AMYLOSE CONTENT; ENDOTHERMIC ENTHALPY; GELATINISATION; GELATINIZATION PROPERTIES; GELATINIZATION TEMPERATURE; HIGH AMYLOSE; MIXED STARCH; PASTING PROPERTY; WAXY WHEAT; WHEAT STARCH;

STARCH;

AMYLASE; AMYLOSE; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; ENZYME ACTIVITY; GELATINIZATION; TEMPERATURE; THERMAL ANALYSIS; VISCOSITY; WHEAT;

EID: 0033958209     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.1.58     Document Type: Article

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