Reduction of falling number in soft white spring wheat caused by an increased proportion of spherical B-type starch granules

Published 2019 View Full Article

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Title
Reduction of falling number in soft white spring wheat caused by an increased proportion of spherical B-type starch granules
Authors
Keywords
Falling number, Starch, Wheat, α-amylase, Starch viscosity, B-type starch granule
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-01-11
DOI
10.1016/j.foodchem.2019.01.006

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