The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice
- 1 January 1993
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 22 (4) , 267-275
- https://doi.org/10.1016/0144-8617(93)90130-v
Abstract
No abstract availableKeywords
This publication has 38 references indexed in Scilit:
- Effects of environmental temperature at the early developmental stage of seeds on the characteristics of endosperm starches of rice(Oryza sativa L.).Journal of the Japanese Society of Starch Science, 1989
- The effects of endosperm mutations and environmental temperature during development on the distribution of molecular weight of amylose in rice endosperms.Agricultural and Biological Chemistry, 1987
- Characterization of Endosperm Starch from High-amylose Mutants of Rice (Oryza sativa L.)Starch ‐ Stärke, 1986
- Effect of environmental temperature at the milky stage on amylose content and fine structure of amylopectin of waxy and nonwaxy endosperm starches of rice (Oryza sativa L.).Agricultural and Biological Chemistry, 1985
- Effect of Environmental Temperature During Development of Rice Plants on Some Properties of Endosperm StarchStarch ‐ Stärke, 1984
- On the alkali degradation type of rice kernelsJournal of the Science of Food and Agriculture, 1980
- A Note on Determining Amylopectin A‐to‐B Chain RatiosStarch ‐ Stärke, 1980
- PASTING BEHAVIOR OF RICE: A NEW METHOD OF VISCOGRAPHYJournal of Food Science, 1979
- INTERRELATIONSHIP BETWEEN CERTAIN PHYSICOCHEMICAL PROPERTIES OF RICEJournal of Food Science, 1972
- The interaction of linear, amylose oligomers with iodineCarbohydrate Research, 1971