Physicochemical characteristics of starch component of wheat flours obtained from fourteen iranian wheat cultivars

International Journal of Food Properties

Volumn 14, Issue 4, 2011, Pages 685-696

  Majzoobi, M ^a   Farahnaky, A ^a   Amiri, Sedigheh ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

Gelling properties; Iranian wheat cultivars; Pasting properties; Thermal properties; Wheat starch

Indexed keywords

AMYLOSE CONTENT; GEL PROPERTIES; GEL STRENGTHS; GELATINIZATION TEMPERATURE; GELLING PROPERTIES; HIGH-QUALITY PRODUCTS; PASTING PROPERTY; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; POSITIVE CORRELATIONS; PROTEIN CONTENTS; QUALITY CRITERIA; QUALITY FACTORS; TRITICUM AESTIVUM; WELL SELECTION; WHEAT CULTIVARS; WHEAT FLOURS; WHEAT STARCH;

GELATION; GELS; STARCH; THERMODYNAMIC PROPERTIES;

PLANTS (BOTANY);

TRITICUM AESTIVUM;

EID: 79959237892     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903367613     Document Type: Article

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