Agriculture & Biology
wheat starch
100%
baking quality
88%
waxy wheat
77%
waxy starch
73%
physicochemical properties
62%
alleles
55%
amylose
49%
genotype
47%
milling quality
46%
starch
46%
X-radiation
28%
proteins
27%
wheat products
23%
NDP-glucose-starch glucosyltransferase
22%
wheat
20%
null alleles
19%
pasting properties
18%
amylopectin
18%
wheat flour
16%
water holding capacity
16%
thermal properties
15%
Triticum aestivum
13%
viscosity
12%
temperature
6%
testing
6%
Medicine & Life Sciences
Triticum
97%
Starch
90%
Alleles
58%
Amylose
54%
Starch Synthase
48%
Genotype
41%
Proteins
29%
Amylopectin
19%
X-Rays
17%
Flour
15%
Viscosity
12%
Hot Temperature
8%
Temperature
8%
Water
7%
Chemical Compounds
Starch
74%
Amylose
35%
Protein
33%
Amylopectin
13%
X-Ray
12%
Crystallinity
7%
Application
6%
Time
3%