Relationship between physicochemical and rheological properties of starches from Indian wheat lines
Article first published online: 4 OCT 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 46, Issue 12, pages 2584–2590, December 2011
How to Cite
Shevkani, K., Singh, N., Singh, S., Ahlawat, A. K. and Singh, A. M. (2011), Relationship between physicochemical and rheological properties of starches from Indian wheat lines. International Journal of Food Science & Technology, 46: 2584–2590. doi: 10.1111/j.1365-2621.2011.02787.x
- Issue published online: 14 NOV 2011
- Article first published online: 4 OCT 2011
- (Received 3 April 2011; Accepted in revised form 3 August 2011)
Figure S1. Rheological properties of starches from different wheat lines. (a) Pasting profiles, (b) storage modulus of starch suspension, (c) storage modulus of cooked starch pastes with different amylose content.
Table S1. Amylose content, swelling power and granule size distributions (% volume) of starches from different wheat lines.
|IJFS_2787_sm_TableS1-figS1.doc||62K||Supporting info item|
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