Thermal Properties of Starch from Selected Maize (Zea mays L.) Mutants During Development
- 1 May 1997
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 74 (3) , 288-292
- https://doi.org/10.1094/cchem.1997.74.3.288
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- DSC Characteristics of Retrograded Starches of Single‐, Double‐, and Triple‐Mutants and Their Normal Counterpart in the Inbred Oh43 Maize (Zea mays L.) BackgroundStarch ‐ Stärke, 1991
- DSC Characteristics of Gelatinization of Starches of Single‐, Double‐, and Triple‐Mutants and Their Normal Counterpart in the Inbred Oh43 Maize (Zea mays L.) BackgroundStarch ‐ Stärke, 1991
- Freeze‐Thaw Stability and Refrigerated‐Storage Retrogradation of StarchesStarch ‐ Stärke, 1989
- A Differential Scanning Calorimetry Study on the Effect of Annealing on Gelatinization Behavior of Corn StarchJournal of Food Science, 1987
- Developmental Changes in Starch Properties of Several Endosperm Mutants of MaizeStarch ‐ Stärke, 1984
- Development Changes in Fine Structure of Starches of Several Endosperm Mutants of MaizeStarch ‐ Stärke, 1983
- STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRYJournal of Food Science, 1980
- Starch Granule Formation, Development of Starch Granules in Corn EndospermJournal of Agricultural and Food Chemistry, 1957