EFFECT OF STARCH INJURY ON QUALITY IN WHEAT

被引:0
|
作者
POLLHAMER, E
机构
来源
NOVENYTERMELES | 1979年 / 28卷 / 02期
关键词
D O I
暂无
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
引用
收藏
页码:131 / 145
页数:15
相关论文
共 50 条
  • [41] Effect of wheat starch structure on swelling power
    Sasaki, T
    Matsuki, J
    CEREAL CHEMISTRY, 1998, 75 (04) : 525 - 529
  • [42] Effect of β-cyclodextrin on pasting properties of wheat starch
    Li, WD
    Huang, JC
    Corke, H
    NAHRUNG-FOOD, 2000, 44 (03): : 164 - 167
  • [43] Effect of phosphorus on the characteristics of starch in winter wheat
    Li, Chun Y.
    Li, Cheng
    Zhang, Run Q.
    Liang, Wei
    STARCH-STARKE, 2013, 65 (9-10): : 801 - 807
  • [44] Effect of Gluten on Pasting Properties of Wheat Starch
    Chen Jian-sheng
    Deng Zhi-ying
    Wu Peng
    Tian Ji-chun
    Xie Quan-gang
    AGRICULTURAL SCIENCES IN CHINA, 2010, 9 (12): : 1836 - 1844
  • [45] EFFECT OF CHLORINATION ON THE HYDROPHOBICITY OF WHEAT-STARCH
    SEGUCHI, M
    CEREAL CHEMISTRY, 1987, 64 (04) : 281 - 282
  • [46] Effect of polysaccharides on gelatinization and retrogradation of wheat starch
    Zhou, Yibin
    Wang, Dongfeng
    Zhang, Li
    Du, Xianfeng
    Zhou, Xiaoling
    FOOD HYDROCOLLOIDS, 2008, 22 (04) : 505 - 512
  • [47] Effect of Gluten on Pasting Properties of Wheat Starch
    CHEN Jian-sheng1
    AgriculturalSciencesinChina, 2010, 9 (12) : 1836 - 1844
  • [48] THE EFFECT OF LINTNERIZATION ON WHEAT AND POTATO STARCH GRANULES
    MUHR, AH
    BLANSHARD, JMV
    BATES, DR
    CARBOHYDRATE POLYMERS, 1984, 4 (06) : 399 - 425
  • [49] Influence of amylose content on properties of wheat starch and breadmaking quality of starch and gluten blends
    Lee, MR
    Swanson, BG
    Baik, BK
    CEREAL CHEMISTRY, 2001, 78 (06) : 701 - 706
  • [50] Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets
    Chen, Chaofan
    Chen, Jiwang
    Yuan, Zijun
    Liao, E.
    Xia, Wenshui
    Wang, Haibin
    Xiong, Youling L.
    JOURNAL OF FOOD SCIENCE, 2020, 85 (07) : 2098 - 2104