Effects of environmental temperature on structure and gelatinization properties of wheat starch

Cereal Chemistry

Volumn 80, Issue 4, 2003, Pages 476-480

  Matsuki, Junko ^a   Yasui, Takeshi ^b   Kohyama, Kaoru ^a   Sasaki, Tomoko ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b NATIONAL AGRICULTURAL RESEARCH CENTER FOR WESTERN REGION   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; CHAIN LENGTH; CHAINS; PRINCIPAL COMPONENT ANALYSIS;

AMYLOPECTIN STRUCTURE; DEGREES OF POLYMERIZATIONS; ENDOSPERM STARCHES; ENVIRONMENTAL TEMPERATURE; GELATINIZATION PROPERTIES; GROWTH CHAMBER; KERNEL WEIGHT; STRUCTURE PROPERTY; WHEAT CULTIVARS; WHEAT STARCH;

GELATION;

AMYLOPECTIN; STARCH;

ARTICLE; CHEMICAL STRUCTURE; CORRELATION COEFFICIENT; CULTIVAR; ENDOSPERM; ENVIRONMENTAL TEMPERATURE; GELATINIZATION; GROWTH CHAMBER; LOW TEMPERATURE; PLANT GROWTH; POLYMERIZATION; PRINCIPAL COMPONENT ANALYSIS; PROTEIN LOCALIZATION; WHEAT;

TRITICUM AESTIVUM;

EID: 0038155600     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.4.476     Document Type: Article

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