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Study on Physicochemical Characteristics of Waxy and High-amylose Wheat Starches in Comparison with Normal Wheat Starch

Tipo de material: TextoTextoSeries ; Starch/Starke, 59, p.125-131, 2007Trabajos contenidos:
  • Pham Van Hung
  • Tomoko Maeda
  • Naofumi Morita
Tema(s): Recursos en línea: Resumen: 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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Documentos solicitados Documentos solicitados CICY Documento préstamo interbibliotecario Ref1 B-10690 (Browse shelf(Opens below)) Available

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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