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Journal of Cereal Science, Vol. 27, Iss. 2, 1998-03 ,pp. : 157-166

Academic Press

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

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Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices

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Amylopectin Fine Structure and Rice Starch Paste Breakdown

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Journal of Cereal Science, Vol. 34, Iss. 3, 2001-11 ,pp. : 279-284

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A Multi-stages Biosynthetic Pathway in Starch Granules Revealed by the Ultrastructure of Maize Mutant Starches

By Gérard C.   Colonna P.   Bouchet B.   Gallant D.J.   Planchot V.  

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