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January 1, 1975Starch - Stärke

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

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Authors

DLD. P. LoneyLJL. D. JenkinsPMPeter MeredithCentral Queensland University

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Loney et al. (1975) studied this question.

synapsesocial.com/papers/6a85b54308bb2b3fe01aee96https://doi.org/10.1002/star.19750270502
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1DEVELOPMENT OF STARCH AND OTHER COMPONENTS IN NORMAL AND HIGH AMYLOSE BARLEY1969 · 45 citations
  2. 2MODIFIED PROCEDURE FOR THE DETERMINATION OF DIASTATIC ACTIVITY AND α-AMYLASE ACTIVITY1963 · 42 citations
  3. 3Effect of parboiling on some physicochemical properties of rice1970 · 129 citations
  4. 4Correlation Analysis between Eating Quality, Rheological Property and Amylose Content of Starch1972 · 3 citations
  5. 5Studies on the Cereal Starches Part V1966 · 4 citations