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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[13] SOME PHYSICOCHEMICAL PROPERTIES OF STARCH FROM NON-GLUTINOUS PADDY RICE CULTURED IN NIIGATA PREFECTURE .2. CORRELATION ANALYSIS BETWEEN EATING QUALITY, RHEOLOGICAL PROPERTY AND AMYLOSE CONTENT OF STARCH [J].

KURASAWA, H ;

TAKEI, K ;

OGAWA, S ;

OKABE, T ;

KANAUTI, Y ;

IGAUE, I ;

HAYAKAWA, T .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1972, 36 (10) :1809-&

[14]

LONEY DP, 1974, CEREAL CHEM, V51, P702

[15]

MANGELS C. E., 1934, Cereal Chemistry, V11, P571

[16] AMYLOSE CHANGES IN STARCH OF DEVELOPING WHEAT GRAINS [J].

MATHESON, NK .

PHYTOCHEMISTRY, 1971, 10 (12) :3213-&

[17]

MEREDITH P, 1970, CEREAL CHEM, V47, P483

[18]

MEREDITH P, 1973, NEW ZEAL J SCI, V16, P599

[19]

MEREDITH P, 1973, CEREAL CHEM, V50, P243

[20]

MEREDITH P, 1970, CEREAL CHEM, V47, P492

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