Study on Physicochemical Characteristics of Waxy and High-amylose Wheat Starches in Comparison with Normal Wheat Starch
Material type:
TextSeries: ; Starch/Starke, 59, p.125-131, 2007Contained works: - Pham Van Hung
- Tomoko Maeda
- Naofumi Morita
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Waxy and high-amylose wheats are genetically modified cultivars produced firstly in Japan. The physicochemical properties of waxy and high-amylose wheat starches were investigated and compared to those of normal bread-wheat starch. The waxy wheat starch (, 1
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