TY  - BOOK
AU  - Pham Van Hung
AU  - Tomoko Maeda
AU  - Naofumi Morita
TI  - Study on Physicochemical Characteristics of Waxy and High-amylose Wheat Starches in Comparison with Normal Wheat Starch
KW  - WAXY WHEAT STARCH
KW  - HIGH-AMYLOSE WHEAT STARCH
KW  - PHYSICOCHEMICAL PROPERTIES
KW  - TEXTURAL PROPERTIES
N2  - 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
UR  - https://drive.google.com/file/d/1sCbK8Lg394-xrzs56bIVIkkhankxcS86/view?usp=drivesdk
ER  -