Effect of wheat starch characteristics on the gelatinization, retrogradation, and gelation properties

Japan Agricultural Research Quarterly

Volumn 39, Issue 4, 2005, Pages 253-260

  Sasaki, Tomoko ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Amylose content; Starch gel; Waxy wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 33750051641     PISSN: 00213551     EISSN: 00213551     Source Type: Journal    
DOI: 10.6090/jarq.39.253     Document Type: Review

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