Jump to Main Content
- Singh, Narpinder, et al. Show all 4 Authors
- International journal of food science & technology 2017 v.52 no.1 pp. 38-58
- amylopectin; amylose; crystal structure; cultivars; digestibility; enthalpy; environmental factors; gelatinization; gelatinization temperature; genetics; granules; industrial applications; lipids; nutritive value; pasting properties; proteins; resistant starch; retrogradation; swelling (materials); viscosity; wheat; wheat starch
- ... Starch is the main component of wheat having a number of food and industrial applications. Thousands of cultivars/varieties of different wheat types and species differing in starch functionality (thermal, retrogradation, pasting and nutritional properties) are grown throughout the world. These properties are related to starch composition, morphology and structure, which vary with genetics, agronom ...