Min-Hui Tsai

Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number.

C. Chen, Amy Hui-Mei Lin, Yuezhen He, 2019, Comprehensive reviews in food science and food safety.

Reduction of falling number in soft white spring wheat caused by an increased proportion of spherical B-type starch granules.

Amy Hui-Mei Lin, Jianli Chen, Yuezhen He, 2019, Food chemistry.