Author:
Okamoto Kazuyuki,Kobayashi Kazuyuki,Hirasawa Hideo,Umemoto Takayuki
Subject
Agronomy and Crop Science
Reference21 articles.
1. Edwards, A., Fulton, D.C., Hylton, CM., Jobling, S.A., Gidley, M., Rössner, U., Martin, C. and Smith, A.M. 1999. A combined reduction in activity of starch synthase II and III of potato has novel effects on the starch of tubers. Plant J. 17 : 251–261.
2. Gidley, M.J. and Bulpin, P.V. 1987. Crystallisation of malto-oligosaccharides as models of the crystalline forms of starch : Minimum chain-length requirement for the formation of double helices. Garbohydr. Res. 161 : 291–300.
3. Hsieh, F. and Luh, B. S. 1991. Rice snack foods. In B. S. Luh ed., Rice Vol. II Utilization. 2nd ed. Van Nostrand Reinhold, New York. 225–249.
4. Ishizaki, K. 1994. Studies on processing suitability of glutinous rice. I. Simple measurement of hardness of mochi dough. Hokuriku Sakumotsu Gakkaiho 29 : 26–28.
5. Ishizaki, K., Nakamura K., Azuma, S, Kobayashi, K., Abe, S. and Hoshi, T. 1996. Studies on processing suitability of glutinous rice. III. Hardness of mochi dough derived from Koganemochi. Hokuriku Sakumotsu Gakkaiho 31 : 16–17.
Cited by
29 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献