https://www.selleckchem.com/pr....oducts/alizarin-red-
Starch from soft wheat and hard wheat varieties was evaluated for physicochemical properties, including pasting and retrogradation properties, swelling power and solubility, and granule morphology. Grain hardness index of soft and hard wheat varieties ranged from to 25 to 35, and 71 to 82, respectively. Soft wheat varieties showed a larger proportion of total starch (TS) and A-type starch (AS), and a smaller proportion of B-type starch (BS). The amylose content of starch from hard wheat varieties was significantly higher than tha
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