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Publications by Gary C. Peterson
Novel Biofortified Sorghum Lines With Combined Waxy (High Amylopectin) Starch and High Protein Digestibility Traits: Effects on Endosperm and Flour Properties
Journal of Cereal Science
Biochemistry
Food Science
Related publications
Effects of Sorghum Starch Type, Endosperm Hardness, and Processing on Digestibility and Growth Performance in Finishing Pigs and Chicks
Kansas Agricultural Experiment Station Research Reports
Determination of Amylopectin Structure and Physicochemical Properties in Rice Endosperm Starch of Mutant Lines Derived From Malaysian Rice Cultivar MR219
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
Effects of Sorghum Endosperm Hardness and Processing on Growth Performance and Nutrient Digestibility in Pigs and Broiler Chicks
Kansas Agricultural Experiment Station Research Reports
Moneimsin Effects on Digestibility, Ruminal Protein Escape and Microbial Protein Synthesis on High-Fiber Diets
Journal of Animal Science
Animal Science
Zoology
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Plastidial Disproportionating Enzyme Participates in Starch Synthesis in Rice Endosperm by Transferring Maltooligosyl Groups From Amylose and Amylopectin to Amylopectin
Plant Physiology
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Genetics
Physiology
Some Waxy Mutations in Maize and Their Effect on Starch Properties
Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties
Preventive Nutrition and Food Science
Nutrition
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Dietetics
Mutations in Sorghum SBEIIb and SSIIa Affect Alkali Spreading Value, Starch Composition, Thermal Properties and Flour Viscosity
Theoretical And Applied Genetics
Medicine
Biotechnology
Agronomy
Crop Science
Genetics
Digestibility of High-Amylose Corn Starch in Ileorectostomized and Normal Rats.
Nippon Eiyo Shokuryo Gakkaishi
