TY  - JA
AU  - Chang,H.G.
AU  - Kim,S.K
AU  - Kyung,K.H.
TI  - Changes in carbohydrate components of hard and soft wheat during kernel maturation
U1  - 88-085287 
PY  - 1987///
KW  - Amylopectin
KW  - Amylose
KW  - Carbohydrates
KW  - Endosperm
KW  - AGROVOC
KW  - Maturation
KW  - Moisture content
KW  - Starch
KW  - Wheat
N1  - 3 illus.; 4 tables; 13 ref. Summaries (En, Ko)
N2  - These studies were conducted to investigate the changes in carbohydrate properties of the endosperm during the stages of maturity. Original moisture continued to decrease while 1,000-kernel weight and test weight increased steadily in all varieties with maturation. Starch content of the endosperm increased continuously by 35 to 40 days after heading. The B-type starch granules synthesis of the the early mature variety, Chokwang, was depressed at the later stages of development. Amylose and amylopectin components of starch both increased as the kernel matured, and amylose-amylopectin ratio also increased during the same period. Amount of pentosan per
T2  - Korean Journal of Food Science and Technology
ER  -