Amylose and Lipid Contents, Amylopectin Structure, and Gelatinisation Properties of Waxy Wheat ( Triticum aestivum ) Starch

Author: Yasui T.   Matsuki J.   Sasaki T.   Yamamori M.  

Publisher: Academic Press

ISSN: 0733-5210

Source: Journal of Cereal Science, Vol.24, Iss.2, 1996-02, pp. : 131-137

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Abstract