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Effects of Growing Temperature and Kernel Maturity on Starch Structures

Effects of Growing Temperature and Kernel Maturity on Starch Structures [Pg.224]

The iodine affinities, blue values, max, beta-amylolysis limits and branch chain length distributions are similar for the starch samples harvested at different stages (7 to 30 days DAF) of development of waxy rice grains,331 japonica rice328 and indica rice.332 The gelatinization temperature of maize starch increases from 12 to 24 DAF, but is reduced at 36 DAF.333 [Pg.224]



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Effect of structure

Effect of temperature and

Effects of Temperature on and

Effects on structure

Growing

Mature structures

Maturity temperature

Starch structures

Starch, effect of temperature

Structural effects, and

Structural temperature

Temperature effects, and

Temperature maturing

Temperature structure

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