5Yan Liuling, Bhave M, Fairclough R, et al. The genes encoding gran- ule - bound starch synthase at the waxy loci of the A, B and D progenitors of common wheat[J]. Genome,2000,43(2) :264 -272.
7OH N H, SCIB P A, DEYOE C W,et al. Influence of flour protein, extraction rate, particle size and starch damage on the quality ehamaterlstic of dry noodles[ J ]. TechnoI J, 1985,62 : 442.
8MIURA H,TANII S. Endosperm starch properties in several wheat cuhivars preferred for Japanese noodles [ J ]. Euphytiea, 1994,72 (3) : 171-175.
9BATEY I L,GRAS P W,CURTIN B M. Contribution of the chemical structure of wheat starch to Japanese noodle quality [ J ]. Sci Food Agric,1997,74(4) : 497-501.
10BAIK B K, LEE M R. Effects of starch amylase content of wheat on textural properties of white sahed noodles [ J ]. Cereal Chemistry, 2003,80 : 304 -309.