Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties

Reserve starch, the main component of durum wheat semolina, is constituted of two glucan homopolymers (amylose and amylopectin) that differ in their chemical structure. Amylose is mainly a linear structure formed of α-1,4-linked glucose units, with a lower polymerization degree, whereas amylopectin...

Descripción completa

Detalles Bibliográficos
Autores principales: Sissons, Mike, Palombieri, Samuela, Sestili, Francesco, Lafiandra, Domenico
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670430/
https://www.ncbi.nlm.nih.gov/pubmed/38002170
http://dx.doi.org/10.3390/foods12224112

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670430/
https://www.ncbi.nlm.nih.gov/pubmed/38002170
http://dx.doi.org/10.3390/foods12224112

Ejemplares similares