論文:Takayuki Inokuma, Patricia Vrinten, Tomoya Shimbata, Ai Sunohara, Hiroyuki Ito, Mika Saito,Yoshinori Taniguchi and Toshiki Nakamura (2016) Using the hexaploid nature of wheat to create variability in starch characteristics. Journal of Agricultural and Food Chemistry, 64(4), 941-947.