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

By Yasui T.   Matsuki J.   Sasaki T.   Yamamori M.  

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

Academic Press

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Genetic Analysis of Long Chain Synthesis in Rice Amylopectin

By Aoki Noriaki   Umemoto Takayuki   Yoshida Shinya   Ishii Takashige   Kamijima Osamu   Matsukura Ushio   Inouchi Naoyoshi  

Euphytica, Vol. 151, Iss. 2, 2006-09 ,pp. : 225-234

Springer Publishing Company

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Retrogradation and Gel Textural Attributes of Corn Starch Amylose and Amylopectin Fractions

By Mua J.P.   Jackson D.S.  

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

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Simultaneous Spectrophotometric Determination of Amylose and Amylopectin in Starch from Maize Kernel by Multi-wavelength Analysis

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Journal of Cereal Science, Vol. 26, Iss. 2, 1997-09 ,pp. : 211-221

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

By Åkerberg A.   Liljeberg H.   Björck I.  

Journal of Cereal Science, Vol. 28, Iss. 1, 1998-07 ,pp. : 71-80

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