Amylose and lipid contents, amylopectin structure, and gelatinisation properties of waxy wheat (Triticum aestivum) starch

• YASUI T.

収録刊行物

• J. Cereal Sci.

  J. Cereal Sci. 24 131-137, 1996

詳細情報

• CRID: 1573950400581215488
• NII論文ID: 80009240478
• データソース種別:
  • CiNii Articles