Gelatinization, Pasting Characteristics and Cooking Behaviour of Egyptian Rice Varieties in Relation to Amylose and Protein Contents
- 1 January 1979
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 31 (8) , 270-274
- https://doi.org/10.1002/star.19790310808
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Abstracts of the Articles printed in Nippon Nôgeikagaku KaishiBioscience, Biotechnology, and Biochemistry, 1963
- Biochemical Study of Rice Starch. Part XIJournal of the agricultural chemical society of Japan, 1963
- HISTOLOGY AND HISTOCHEMISTRY OF RAW ‐4ND COOKED RICE KERNELSaJournal of Food Science, 1960
- Rice Starch, Varietal Differences in Amylose Content of Rice StarchJournal of Agricultural and Food Chemistry, 1958
- Studies on tuber hemicellulosesProceedings of the Indian Academy of Sciences - Section A, 1952