Physicochemical Properties of Starch of Intermediate‐Amylose and Waxy Rices Differing in Grain Quality
- 1 January 1981
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 33 (8) , 253-260
- https://doi.org/10.1002/star.19810330802
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Effect of amylose content on the lipids of mature rice grainPhytochemistry, 1980
- Indicators of eating quality for non-waxy ricesFood Chemistry, 1979
- Eating quality indicators for waxy ricesFood Chemistry, 1979
- Gel and Molecular Properties of Waxy Rice StarchStarch ‐ Stärke, 1975
- Alkaliviscogram and other properties of starch of tropical rice.Agricultural and Biological Chemistry, 1975
- A gel consistency test for eating quality of riceJournal of the Science of Food and Agriculture, 1973
- Properties of waxy and isogenic nonwaxy rices differing in starch gelatinization temperatureJournal of Agricultural and Food Chemistry, 1969
- Physicochemical properties of brown rice from Oryza species and hybridsJournal of Agricultural and Food Chemistry, 1968
- Studies on the Cereal StarchesAgricultural and Biological Chemistry, 1967
- Genetic Variation, Varietal Differences in Physicochemical Properties of Rice Starch and Its FractionsJournal of Agricultural and Food Chemistry, 1965