Identifying valuable corn quality traits for starch production

Cereal Foods World

Volumn 46, Issue 9, 2001, Pages 417-423

  Johnson, L A ^a,b,c   Hardy, C L ^a   Baumel, C P ^a,d   White, P J ^a,b,e  

^a IOWA STATE UNIVERSITY   (United States)

^b Dept of Food Sci and Hum Nutr ^*

^c Roy Swed Acad Agric and Forest   (United States)

^d Amer Agric Economics Association   (United States)

^e AACC Carbohydrate Division

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035633355     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (7)

1. Corn Refiners Association. Corn Starch. Corn Refiners Assn., Washington, DC, 1986.
2. Duxbury, D. D. Cyclodextrins: Opening up worldwide markets. Food Proc., April 1993.
3. Freedonia Group. Industrial Corn Starch. In: Industrial Starch and Other Corn Chemicals to 2000, Report 843. Freedonia Group, Cleveland, OH, 1996.
4. Mu-Forster, C., Huang, R., Powers, J. R., Harriman, R. W., Knight, M., Singletary, G. W., Keeling, P. L., and Wasserman, B. P. Physical association of starch biosynthetic enzymes with starch granules of maize endosperm. Plant Phys. 111:821, 1996.
5. Neidleman, S. Enzymology and food processing. In: Biotechnology in Food Processing. S. K. Harlander and T. P. Labuza, eds. Noyes Publications, Park Ridge, NJ, 1986.
6. U.S. Department of Agriculture, Economic Research Service. Feed Outlook, March 1999.
7. Wasserman, B. P., Harn, C., Mu-Forster, C., and Huang, R. Progress toward genetically modified starches. Cereal Foods World 40:810, 1995.