Molecular and Gelatinization Properties of Rice Starches from IR24 and Sinandomeng Cultivars
- 10 September 2001
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 78 (5), 596-602
- https://doi.org/10.1094/cchem.2001.78.5.596
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Retrogradation Mechanism of Rice StarchCereal Chemistry Journal, 2000
- Molecular Characteristics Influencing Retrogradation Kinetics of Rice AmylopectinsCereal Chemistry Journal, 2000
- Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction studyCarbohydrate Polymers, 1998
- Retrogradation and Gel Textural Attributes of Corn Starch Amylose and Amylopectin FractionsJournal of Cereal Science, 1998
- Correlations Between the Fine Structure, Physicochemical Properties, and Retrogradation of Amylopectins from Taiwan Rice VarietiesCereal Chemistry Journal, 1997
- Fine structure of maize starches from four wx-containing genotypes of the W64A inbred line in relation to gelatinization and retrogradationCarbohydrate Polymers, 1995
- The fine structure of rice-starch amylopectin and its relation to the texture of cooked riceCarbohydrate Polymers, 1993
- Measurement of the chain length of amylopectin and its relevance to the origin of crystalline polymorphism of starch granulesBiochimica et Biophysica Acta (BBA) - General Subjects, 1983
- Phosphorus and Amylose Branching in Rice Starch GranulesStarch ‐ Stärke, 1983
- International Cooperative Testing on the Amylose Content of Milled RiceStarch ‐ Stärke, 1981