Article

Grain constituents and starch characteristics influencing in vitro enzymatic starch hydrolysis in Hungarian triticale genotypes developed for food consumption

2018-11-01

Abstract excerpt

BACKGROUND AND OBJECTIVES: Triticale is mostly used for feed but there is an increasing interest for food consumption. In cereals, major storage carbohydrate is starch, whose concentration and composition influence the end use of the grain. Therefore, grain constituents focused on starch characteristics were analyzed in 11 triticale genotypes and compared to wheat and rye. FINDINGS: Significant genotypic variation...

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Literature Corpus work: a54f4d1a-cc61-5ea3-868d-2effc8b4368c
DOI: 10.1002/cche.10104

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