Pasting and swelling properties of wheat flour and starch in relation to amylose content

Carbohydrate Polymers

Volumn 71, Issue 3, 2008, Pages 380-387

  Blazek, Jaroslav ^a   Copeland, Les ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Amylopectin chain length distribution; Amylose content; Pasting; Swelling; Wheat starch

Indexed keywords

CROPS; POLYMERIZATION; VISCOSITY;

AMYLOPECTIN CHAIN LENGTH DISTRIBUTION; AMYLOSE CONTENT; PASTING; WHEAT STARCH;

STARCH;

TRITICUM AESTIVUM;

EID: 36549040509     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2007.06.010     Document Type: Article

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