Amylose and Lipid Contents, Amylopectin Structure, and Gelatinisation Properties of Waxy Wheat (Triticum aestivum) Starch
- 作者Takeshi Yasui; Junko Matsuki; Tomoko Sasaki; Makoto Yamamori
- 卷第24卷
- 期第2期
- 印刷ISSN0733-5210
- 电子ISSN1095-9963
- 文件大小97.70KB
- 发表时间1996
- DOI10.1006/jcrs.1996.0046