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

Journal article

Peer reviewed

Yijing Shao, Min-Hui Tsai, Yuezhen He, Jianli Chen, Cathy M Wilson and Amy Hui-Mei Lin

Food Chemistry, Vol.284, pp.140-148

2019

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https://doi.org/10.1016/j.foodchem.2019.01.006View

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Title: Reduction of falling number in soft white spring wheat caused by an increased proportion of spherical B-type starch granules
Creators: Yijing Shao - University of Idaho
Min-Hui Tsai - University of Idaho
Yuezhen He - University of Idaho
Jianli Chen - University of Idaho
Cathy M Wilson - Idaho State Board of Education
Amy Hui-Mei Lin
Publication Details: Food Chemistry, Vol.284, pp.140-148
Identifiers: 996631637201851
Academic Unit: Plant Sciences
Language: English
Resource Type: Journal article