Relationship of granule size distribution and amylopectin structure with pasting, thermal, and retrogradation properties in wheat starch

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 2, 2010, Pages 1180-1188

  Sandeep, Singh ^a   Singh, Narpinder ^a   Isono, Naoto ^b   Noda, Takahiro ^c  

^a GURU NANAK DEV UNIVERSITY   (India)

^b MIE UNIVERSITY   (Japan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

Author keywords

Amylopectin; Granule size; Retrogradation; Wheat starch

Indexed keywords

AMYLOPECTIN; STARCH;

ARTICLE; CHEMISTRY; PARTICLE SIZE; TEMPERATURE; WHEAT;

AMYLOPECTIN; PARTICLE SIZE; STARCH; TEMPERATURE; TRITICUM;

TRITICUM AESTIVUM;

EID: 74849092331     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902753f     Document Type: Article

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