Review on the significance of starch and protein to wheat Kernel hardness
- Autor
- ANJUM, F. M; WALKER, C. E
Kansas state univ., dep. grain sci. industry, Manhattan KS 66506-2201, United States - Fuente
Journal of the science of food and agriculture. 1991, Vol 56, Num 1, pp 1-13 ; ref : 3 p
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Campo Científico
- Agronomy, agriculture, phytopathology; Food science technology
- Editor
- Wiley, Chichester
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave (fr)
- Amidon Article synthèse Blé Composition chimique Céréale Dureté Granulé Génétique Microscopie Méthode mesure Méthode physique Propriété physicochimique Protéine Spectrométrie IR Structure
- Palabra clave (in)
- Starch Review Wheat Chemical composition Cereal Hardness Granule Genetics Microscopy Measurement method Physical method Physicochemical properties Proteins Infrared spectrometry Structure
- Palabra clave (es)
- Almidón Artículo síntesis Trigo Composición química Cereal Dureza Granulado Genética Microscopía Método medida Método físico Propiedad fisicoquímica Proteina Espectrometría IR Estructura
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 4975009
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
10.1002/jsfa.2740560102 
https://dx.doi.org/10.1002/jsfa.2740560102
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