Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH
Tongze Zhang, Kehu Li, Xinghua Ding, Zhongquan Sui, Qiong‐Qiong Yang, Nagendra P. Shah, Guoqing Liu, Harold Corke
Topics & Concepts
Panicum miliaceumStarchAmyloseFood scienceChemistryStarch gelatinizationSalt (chemistry)AgronomyBiologyOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications