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

Yijing Shao1, Min-Hui Tsai1, Yuezhen He1

  • 1Bi-State School of Food Science, University of Idaho, 875 Perimeter Dr. MS 2312, Moscow, ID 83844-2312, United States.

Food Chemistry
|February 13, 2019
PubMed

Keywords:
B-type starch granuleFalling numberStarchStarch viscosityWheatα-Amylase

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