Starch characteristics of waxy and nonwaxy tetraploid (Triticum turgidum l. var. durum) wheats

Cereal Chemistry

Volumn 78, Issue 5, 2001, Pages 590-595

  Grant, L A ^a   Vignaux, N ^a   Doehlert, D C ^a   McMullen, M S ^a   Elias, E M ^a   Kianian, S ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CULTIVATION; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PROCESSING; GELATION; VALUE ENGINEERING;

CROP PRODUCTION; DURUM WHEATS; ENDOSPERM LINES; FUNCTIONAL PROPERTIES; GELATINISATION; PROCESSING APPLICATIONS; STARCH PASTING; SWELLING POWER; TRITICUM; WAXY STARCHES;

STARCH;

AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; FOOD ANALYSIS; FOOD COMPOSITION; GELATINIZATION; NONHUMAN; SOLUBILITY; THERMAL ANALYSIS; VISCOSITY; WHEAT;

TRITICUM AESTIVUM; TRITICUM TURGIDUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 0034844846     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.5.590     Document Type: Article

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