摘要
综述了国内外关于淀粉的结构,淀粉的主要理化特性,淀粉的遗传及小麦淀粉与面粉和食品品质的关系等方面的研究结果。
This paper outlines the researched results about the structures,main physio chemical characteristics and genetics of the starch as well as the relationships of wheat starch to the qualities of the flour and food at home and abroad,and also presents that the research and utilization of the qualities of starch would be one of the main targets to wheat breeding in China.
出处
《粮食与饲料工业》
CAS
北大核心
1997年第2期36-38,共3页
Cereal & Feed Industry
关键词
小麦
淀粉
品质
遗传
wheat starch qualities genetics