Starch molecular fractionation of bread wheat varieties Fraccionamiento molecular del almidón de variedades trigo pan

Starch molecular fractionation of bread wheat varieties Fraccionamiento molecular del almidón de variedades trigo pan

The starch composition of bread making wheat seeds (Triticum aestivum subsp. vulgare) of the Argentine commercial varieties Buck Charrua, Buck Ombú, Buck Guaraní, Buck Catriel and Buck Poncho was analyzed by two different methods. One of these depends on the differential solubility of amylose and am...

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Bibliographic Details
Main Authors: V. Corcuera, E. M. Salmoral, J. C. Salerno, C. R. Krisman
Format: Article
Language:English
Published: Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba 2007-06-01
Series:Agriscientia
Subjects:
Trigo
Amilopectina
Amilosa
Fraccionamiento de almidón
Wheat
Amylopectin
Amylose
Starch fractionation
Online Access:http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2007000100002

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