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Reduction of falling number in soft white spring wheat caused by an increased proportion of spherical B-type starch granules.
Shao, Yijing; Tsai, Min-Hui; He, Yuezhen; Chen, Jianli; Wilson, Cathy; Lin, Amy Hui-Mei.
Afiliação
  • Shao Y; Bi-State School of Food Science, University of Idaho, 875 Perimeter Dr. MS 2312, Moscow, ID 83844-2312, United States.
  • Tsai MH; Bi-State School of Food Science, University of Idaho, 875 Perimeter Dr. MS 2312, Moscow, ID 83844-2312, United States.
  • He Y; Bi-State School of Food Science, University of Idaho, 875 Perimeter Dr. MS 2312, Moscow, ID 83844-2312, United States.
  • Chen J; Department of Plant Science, Aberdeen Research and Extension Center, University of Idaho, 1693 S 2700 W, Aberdeen, ID 83210, United States.
  • Wilson C; Idaho Wheat Commission, 821 W State St., Boise, ID 83702, United States.
  • Lin AH; Bi-State School of Food Science, University of Idaho, 875 Perimeter Dr. MS 2312, Moscow, ID 83844-2312, United States. Electronic address: amyhm.lin@yahoo.com.
Food Chem ; 284: 140-148, 2019 Jun 30.
Article em En | MEDLINE | ID: mdl-30744838
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Triticum Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Triticum Idioma: En Ano de publicação: 2019 Tipo de documento: Article