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ON THE RELATIONSHIP BETWEEN ALPHA AMYLASE AND FALLING NUMBER IN WHEAT (1978)

MATHEWSON, PAUL R. ; POMERANZ, Y.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 43 (1978), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Comparative results from a calorimetric α-amylase assay and Falling Number indicated that white and hard red winter wheats differed in susceptibility to α-amylase. The Falling Number values for the sprouted white wheats were higher than those for the hard red winter wheats at the same level of α-amylase. Both genetic differences and growth conditions were responsible for the differences in susceptibility.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02382.x

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