The difference in the starch properties related to eating and cooking quality among six indica-japonica rice hybrids-Reference-Cited by-同舟云学术

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The difference in the starch properties related to eating and cooking quality among six indica-japonica rice hybrids

Published:2021-11-10 Issue:12 Volume:43 Page:
ISSN:0137-5881
Container-title:Acta Physiologiae Plantarum
language:en
Short-container-title:Acta Physiol Plant

Author:

Zhang Xincheng,Kuang Liuhui,Zhao Huifang,Ni Shengjing,Zhang Guoping

Funder

Collaborative Innovation Center for Modern Science and Technology and Industrial Development of Jiangxi Traditional Medicine

China Postdoctoral Science Foundation

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science,Physiology

Link

https://link.springer.com/content/pdf/10.1007/s11738-021-03331-0.pdf

Reference35 articles.

1. Bao JS (2012) Toward understanding the genetic and molecular base of the eating and cooking qualities of rice. Cereal Food World 57:48–56

2. Bian JL, Ren GL, Han C, Xu FF, Qiu S, Tang JH, Zhang HC, Wei HY, Gao H (2020) Comparative analysis on grain quality and yield of different panicle weight indica-japonica hybrid rice (Oryza sativa L.) cultivars. J Integr Agr 19:999–1009

3. Chung HJ, Liu Q, Lee L, Wei DZ (2011) Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents. Food Hydrocoll 25:968–975

4. Fitzgerald MA, McCouch SR, Hall RD (2009) Not just a grain of rice: the quest for quality. Trends Plant Sci 14:133–139

5. Fujita N, Yoshida M, Asakura N, Ohdan T, Miyao A, Hirochika H, Nakamura Y (2006) Function and characterization of starch synthase I using mutants in rice. Plant Physiol 140:1070–1084

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