Comparison of Protein and Starch Content of Substituted and Complete Triticales (X Triticosecale Wittmack): Contribution to Functional Properties

Increasing the amylose content of durum wheat through silencing of the SBEIIa genes

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Morphological, Thermal, Pasting, and Rheological Properties of Barley Starch and Their Blends

(2010) Mahesh Gupta et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Functionality of chemically modified wild-type, partial waxy and waxy starches from tetraploid wheats

(2010) L.E. Hansen et al.   JOURNAL OF CEREAL SCIENCE

Starch Content and Granule Size Distribution in Grains of Wheat in Relation to Post-Anthesis Water Deficits

(2009) T. Zhang et al.   JOURNAL OF AGRONOMY AND CROP SCIENCE

Starch swelling power and amylose content of triticale and Triticum timopheevii germplasm

(2009) Angela L. Dennett et al.   JOURNAL OF CEREAL SCIENCE

Effects of incorporated amaranth albumins on the functional properties of wheat dough

(2009) Mária Oszvald et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quantitation of LMW-GS to HMW-GS Ratio in Wheat Flours

(2008) Francisco J. Cinco-Moroyoqui et al.   CEREAL CHEMISTRY

Proteomic Analysis by Two-Dimensional Gel Electrophoresis and Starch Characterization of Triticum turgidum L. var. durum Cultivars for Pasta Making

(2008) Maria De Angelis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Agronomic and quality characteristics of triticale (X Triticosecale Wittmack) with HMW glutenin subunits 5+10

(2007) P. Martinek et al.   JOURNAL OF CEREAL SCIENCE