Associations of starch gel hardness, granule size, waxy allelic expression, thermal pasting, milling quality, and kernel texture of 12 soft wheat cultivars

Cereal Chemistry

Volumn 77, Issue 2, 2000, Pages 163-168

  Gaines, C S ^a   Raeker, M O ^b   Tilley, M ^a   Finney, P L ^a   Wilson, J D ^a   Bechtel, D B ^a   Martin, R J ^a   Seib, P A ^c   Lookhart, G L ^a   Donelson, T ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF MICHIGAN   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL BONDS; CYCLODEXTRINS; GELS; GRANULATION; HARDNESS; MILLING (MACHINING); PLANTS (BOTANY);

AMYLOSE CONTENT; GRANULE SIZE; KERNEL TEXTURE; MILLING QUALITY; PASTING CHARACTERISTICS; STARCH CONTENTS; STARCH GELS; STARCH GRANULES; THERMAL; WHEAT CULTIVARS;

STARCH;

AMYLOSE; LIPID; PHOSPHORUS; STARCH;

ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; FLOW KINETICS; FOOD PROCESSING; FOOD QUALITY; GEL; GENE EXPRESSION; HARDNESS; PARTICLE SIZE; PASTE; VISCOSITY; WHEAT;

EMBRYOPHYTA; TRITICUM AESTIVUM;

EID: 17144473101     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.2.163     Document Type: Article

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