Comparison of the starch properties of Japanese wheat varieties with those of popular commercial wheat classes from the USA, Canada and Australia

Food Chemistry

Volumn 93, Issue 1, 2005, Pages 9-15

  Wickramasinghe, Hetti Arachichige Mangalika ^a,c   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)

^c UNIVERSITY OF PERADENIYA   (Sri Lanka)

Author keywords

Differential scanning calorimetry; Pasting properties; Swelling power; Wheat starch

Indexed keywords

AMYLOPECTIN; AMYLOSE; STARCH;

ANALYZER; ARTICLE; AUSTRALIA; BREAD; BREEDING; CANADA; COMPARATIVE STUDY; CORRELATION ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; STATISTICAL SIGNIFICANCE; TEMPERATURE; UNITED STATES; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 18044370827     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.08.049     Document Type: Article

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