Genetic and environmental variation in sorghum starch properties

By T. Beta, H. Corke. 2001

92 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/368d063ed522c7a2d111e4d3d253cfceca077003

How researchers see this paper

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In Nutrition and Dietetics

1. John R. N. Taylor
2. Maysaya Thitisaksakul
3. D. M. Beckles

Citations in the corpus

• Novel food and non-food uses for sorghum and millets. (2006, background): “Sorghum starch gelatinisation temperature ranges of 67–73 1C have been reported for sorghums grown in southern Africa (Beta and Corke, 2001) and 71–81 1C for sorghums grown in India (Akingbala et al., 1982).”
• How environmental stress affects starch composition and functionality in cereal endosperm (2014, background): “In contrast to maize, wheat, and rice, there was no substantive evidence for consistent changes in amylose content in normal barley [16, 76, 103] and sorghum [70, 104] grains exposed to high temperature.”