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1996•Journal of Cereal ScienceRequires access

Amylose and Lipid Contents, Amylopectin Structure, and Gelatinisation Properties of Waxy Wheat (Triticum aestivum) Starch

Takeshi Yasui, Junko Matsuki, Tomoko Sasaki, Makoto Yamamori

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Key concepts: Amylopectin, Amylose, Endosperm, Starch, Waxy corn, Chemistry, Food science, Maize starch

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Amylose and Lipid Contents, Amylopectin Structure, and Gelatinisation Properties of Waxy Wheat (Triticum aestivum) Starch — Research Paper | ScholarLens