Quality characteristics of waxy hexaploid wheat (Triticum aestivum L.): Properties of starch gelatinization and retrogradation

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作者：
Hayakawa, Katsuyuki [1 ]
Tanaka, Keiko [1 ]
Nakamura, Toshiki [2 ]
Endo, Shigeru [1 ]
Hoshino, Tsuguhiro [3 ]
机构：
[1] Cereal Research Ctr., Nisshin Flour Milling Co., Ohimachi, Iruma, Saitama 356, Japan
[2] Tohoku Natl. Agricultural Exp. Stn., Kuriyagawa, Morioka, Iwate 020-01, Japan
[3] Chugoku Natl. Agricultural Exp. Stn., Fukuyama, Hiroshima 721, Japan
来源：
Cereal Chemistry | / 74卷 / 05期
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页码：576 / 580
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