Quality of head and chalky rice and deterioration of eating quality by chalky rice
- 1 December 2009
- journal article
- Published by Springer Science and Business Media LLC in Journal of Crop Science and Biotechnology
- Vol. 12 (4), 239-244
- https://doi.org/10.1007/s12892-009-0142-4
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Effects of Nighttime Temperature During Kernel Development on Rice Physicochemical PropertiesCereal Chemistry Journal, 2008
- Grain Growth and Endosperm Cell Size Under High Night Temperatures in Rice (Oryza sativa L.)Annals of Botany, 2005
- Biochemical and Genetic Analysis of the Effects ofAmylose-Extender Mutation in Rice EndospermPlant Physiology, 2001
- Chalky and Translucent Rice Grains Differ in Starch Composition and Structure and Cooking PropertiesCereal Chemistry Journal, 2000
- Physicochemical Properties Related to Quality of Rice NoodlesCereal Chemistry Journal, 1999
- Correlation Between Cooked Rice Texture and Rapid Visco Analyser MeasurementsCereal Chemistry Journal, 1999
- Relationships between chain length distribution of amylopectin and gelatinization properties within the same botanical origin for sweet potato and buckwheatCarbohydrate Polymers, 1998
- Improvement of a method for chain-length distribution analysis of wheat amylopectinJournal of Chromatography A, 1996
- Crystallisation of malto-oligosaccharides as models of the crystalline forms of starch: minimum chain-length requirement for the formation of double helicesCarbohydrate Research, 1987
- Establishment of palatability estimation formula of rice by multiple regression analysis.Journal of the Japanese Society of Starch Science, 1985