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January 1, 1997Cereal Chemistry

Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in Wheat

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Authors

MZMing ZengCentral South UniversityCMCraig F. MorrisUniversity of LiverpoolIBI.L. BateyKansas State University

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Cite This Study

Zeng et al. (1997) studied this question.

synapsesocial.com/papers/6a1d335eba65f5ee325dfbeahttps://doi.org/10.1094/cchem.1997.74.1.63
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