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《Journal of Anhui Agricultural Sciences》 2005-02
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Relationship between Wheat Starch Properties and Food Processing Characters

NIU Li-ya et al (College of Agronomy, Agricultural University of Hebei, Baoding, Hebei 071001)  
The relationship between wheat starch and main food quality was studied in this text. The damaged starch in specified degree affected food quality. Along with the application of starch properties heredity and molecule biology technique,the problem should be resolved in the future.
【Fund】: 河北省自然科学基金 (332 30 4 )项目
【CateGory Index】: TS211
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