Article

Waxy wheat as a functional food for human consumption

2012-05-01

Abstract excerpt

Waxy wheat (Triticum aestivum L.), a type of wheat that was first developed in Japan, produces grain amylopectin. I carried out three researches. Firstly, using Japanese adults, we carried out sensory evaluation of three types of mochi (a dumpling-like cake made of steamed and pounded grains) prepared from waxy wheat, normal wheat and waxy rice, and demonstrated that waxy wheat mochi had low adhesiveness and had t...

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Literature Corpus work: 07c675d0-7913-5cc8-a86e-f2d464ab88c6
DOI: 10.1016/j.jcs.2012.01.008

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