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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba
2007-06-01
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| Series: | Agriscientia |
| Subjects: | |
| Online Access: | http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2007000100002 |