Correlation Analysis between Eating Quality, Rheological Property and Amylose Content of Starch
Author:
Affiliation:
1. Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University, Niigata, Japan
Publisher
Oxford University Press (OUP)
Subject
General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology
Link
https://www.tandfonline.com/doi/pdf/10.1080/00021369.1972.10860478
Reference11 articles.
1. Some Physico-Chemical Properties of Non-Waxy Paddy Rice Starch in Niigata Prefecture
2. Studies on the Cereal Starches Part V
3. J. T. Hogan and R. W. Planck, Cereal Chem. 35, 469 (1958).
4. V. R. Williams, Wei-Ting Wu, Hsiu Y. Tsai, H. G. Bates, J. Agr. Food Chem. 6, 47 (1958).
5. J. V. Halick and R. K. Keneaster, Cereal Chem. 33, 315 (1956).
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