Waxy and high-amylose wheat starches and flours-characteristics, functionality and application

Trends in Food Science and Technology

Volumn 17, Issue 8, 2006, Pages 448-456

  Van Hung, Pham ^a,b   Maeda, Tomoko ^c   Morita, Naofumi ^a  

^a Osaka Prefecture University   (Japan)

^b HANOI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Viet Nam)

^c HYOGO UNIVERSITY OF TEACHER EDUCATION   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BIOSYNTHESIS; ENZYMES; FOOD PRODUCTS; GLUCOSE; GRAIN (AGRICULTURAL PRODUCT); POLYMERS;

BIOLOGICAL TECHNIQUES; DE-BRANCHING ENZYMES; PHYSICOCHEMICAL TECHNIQUES; SOLUBLE STARCH SYNTHASE;

STARCH;

AMYLOSE; BIOSYNTHESIS; ENZYMES; GLUCOSE; GRAIN; POLYMERS; STARCH;

TRITICUM AESTIVUM;

EID: 33744526895     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2005.12.006     Document Type: Review

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