DEVELOPING STARCH GRANULE .2. ROLE OF AMYLOSE AND AMYLOPECTIN IN AMYLOGRAPH PASTING PROPERTIES OF FLOUR AND STARCH OF DEVELOPING AND MATURE WHEATS OF DIVERSE GENETIC ORIGINS

被引：18

作者：

LONEY, DP ^{[1
]}

JENKINS, LD ^{[1
]}

MEREDITH, P ^{[1
]}

机构：

[1] DSIR, WHEAT RES INST, POB 1489, CHRISTCHURCH, NEW ZEALAND

来源：

STARKE | 1975年 / 27卷 / 05期

关键词：

D O I：

10.1002/star.19750270502

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：145 / 151

页数：7

共 28 条

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GREENWOOD, CT .

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[4]

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[5]

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[6]

Greenwood C.T., 1964, METHODS CARBOHYDRATE, V4, P179

[7]

HALICK JV, 1959, CEREAL CHEM, V36, P91

[8]

HAY G. W., 1965, METHOD CARBOHYD CHEM, V5, P357

HORIUCHI, H ;

TANI, T .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1966, 30 (05) :457-&

[10]

HORIUCHI H, 1961, J AGR CHEM SOC JAPAN, V35, P543