Starch isolation method impacts soft wheat (Triticum aestivum L. cv. Claire) starch puroindoline and lipid levels as well as its functional properties

Journal of Cereal Science

Volumn 56, Issue 2, 2012, Pages 464-469

  Pauly, Anneleen ^a   Pareyt, Bram ^a   De Brier, Niels ^a   Fierens, Ellen ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

SS; H; C; Cv.; Dm; DSC; Gelatinization behavior; MM; PAGE; PBS T; PIN a; PIN b; PINs; Puroindolines; RVA; SDS; SP; Swelling behavior; T c; T c T o; T o; T p; Tris; Wheat hardness

Indexed keywords

TRITICUM AESTIVUM;

EID: 84865990252     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.06.003     Document Type: Article

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