The Developing Starch Granule Part II. The Role of Amylose and Amylopectin in the Amylograph Pasting Properties of Flour and Starch of Developing and Mature Wheats of Diverse Genetic Origins
- 1 January 1975
- journal article
- Published by Wiley in Starch ‐ Stärke
- Vol. 27 (5) , 145-151
- https://doi.org/10.1002/star.19750270502
Abstract
No abstract availableKeywords
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- The Fractionation of Labortory-Isolated Cereal Gereal Starches using Dimethyl SulphoxideStarch ‐ Stärke, 1967
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- MODIFIED PROCEDURE FOR THE DETERMINATION OF DIASTATIC ACTIVITY AND α-AMYLASE ACTIVITYJournal of the Institute of Brewing, 1963