Sources of variation for starch gelatinization, pasting, and gelation properties in wheat
- Author
- ZENG, M1 ; MORRIS, C. F2 ; BATEY, I. L3 ; WRIGLEY, C. W3
[1] Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6394, United States
[2] USDA-ARS Western Wheat Quality Laboratory, E-202 Food Science & Human Nutrition Facility East, Washington State University, Pullman, WA 99164-6394, United States
[3] Grain Quality Research Laboratory, C.S.I.R.O. Division of Plant Industry, P.O. Box 7, North Ryde, NSW, 2113, Australia - Source
Cereal chemistry. 1997, Vol 74, Num 1, pp 63-71 ; ref : 47 ref
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amidon blé Amylose Cultivar Déficit Etude comparative Gélatinisation Gélification Propriété technologique Relation composition propriété Starch synthase Empesage Enzyme Glycosyltransferases Hexosyltransferases Propriété physicochimique Transferases
- Keyword (en)
- Wheat starch Amylose Cultivar Deficiency Comparative study Gelatinization Gelation Technological properties Property composition relationship Starch synthase Enzyme Glycosyltransferases Hexosyltransferases Physicochemical properties Transferases
- Keyword (es)
- Almidón trigo Amilosa Cultivar Déficiencia Estudio comparativo Gelatinización Gelificación Propiedad tecnológica Relación composición propiedad Starch synthase Enzima Glycosyltransferases Hexosyltransferases Propiedad fisicoquímica Transferases
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2558375
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1094/CCHEM.1997.74.1.63 
https://dx.doi.org/10.1094/CCHEM.1997.74.1.63
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