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January 1, 1997Cereal Chemistry

Genotypic and Environmental Variation for Flour Swelling Volume in Wheat

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Authors

CMCraig F. MorrisUniversity of LiverpoolBSB. J. ShackleyDepartment of Agriculture and Food Western AustraliaGKG. E. King

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Cite This Study

Morris et al. (1997) studied this question.

synapsesocial.com/papers/6a85b5be95de83b44dd5a25fhttps://doi.org/10.1094/cchem.1997.74.1.16
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Starch Swelling Power, Grain Hardness and Protein: Relationship to Sensory Properties of Japanese Noodles1993 · 83 citations
  2. 2The 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 Origins1975 · 17 citations