Molecular basis of the gelatinisation and swelling characteristics of waxy barley starches grown in the same location during the same season. Part II. Crystallinity and gelatinisation characteristics

Journal of Cereal Science

Volumn 39, Issue 1, 2004, Pages 57-66

  Qi, Xin ^a   Tester, Richard F ^a   Snape, Colin E ^b   Yuryev, Vladimir ^c   Wasserman, Luybov A ^c   Ansell, Ray ^a  

^a GLASGOW CALEDONIAN UNIVERSITY   (United Kingdom)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^c EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

Amylopectin; Amylose; Barley; Crystallinity; Gelatinisation; Structure

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0346009310     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0733-5210(03)00066-3     Document Type: Article

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