Soft and Hard Textured Wheat Differ in Starch Properties as Indicated by Trimodal Distribution, Morphology, Thermal and Crystalline Properties

Starch and proteins are major components in the wheat endosperm that affect its end product quality. Between the two textural classes of wheat i.e. hard and soft, starch granules are loosely bound with the lipids and proteins in soft wheat due to higher expression of interfering grain softness prote...

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Detalles Bibliográficos
Autores principales: Kumar, Rohit, Kumar, Aman, Sharma, Nand Kishor, Kaur, Navneet, Chunduri, Venkatesh, Chawla, Meenakshi, Sharma, Saloni, Singh, Kashmir, Garg, Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4732664/
https://www.ncbi.nlm.nih.gov/pubmed/26824830
http://dx.doi.org/10.1371/journal.pone.0147622

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4732664/
https://www.ncbi.nlm.nih.gov/pubmed/26824830
http://dx.doi.org/10.1371/journal.pone.0147622

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