Properties of Starches from Near-Isogenic Wheat Lines with Different Wx Protein Deficiencies

Cereal Chemistry

Volumn 80, Issue 6, 2003, Pages 662-666

  Mangalika, Wickramasinghe Hetti Arachichige ^a   Miura, Hideho ^a   Yamauchi, Hiroaki ^b   Noda, Takahiro ^b  

^a OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

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

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GELATION; SWELLING;

AMYLOSE CONTENT; ENZYMATIC DIGESTIBILITY; ISOGENIC WHEAT; PASTING PROPERTY; PASTING TEMPERATURE; PEAK TEMPERATURES; PROPERTY; STARCH GELATINIZATION; STARCH PROPERTIES; SWELLING POWER;

STARCH;

AMYLOSE; LIPID; STARCH;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; ENTHALPY; ENZYME ACTIVITY; FOOD COMPOSITION; FOOD PROCESSING; GELATINIZATION; GENE; NONHUMAN; PROTEIN DEFICIENCY; TEMPERATURE; THERMAL ANALYSIS; WHEAT; WX GENE; WX PROTEIN DEFICIENCY;

TRITICUM AESTIVUM;

EID: 0242526006     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.6.662     Document Type: Article

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