Study on Structures and Physical Properties of Endosperm Starches of Rice and Other Cereals

Author:

Inouchi Naoyoshi

Publisher

The Japanese Society of Applied Glycoscience

Subject

General Medicine

Reference33 articles.

1. Rice the Past, the Present and the Future.

2. Comparison of Physical Properties and Cooking Quality of Newly Developed Rices.

3. 3) H. Mizukami and Y. Takeda: Chewing properties of cooked rice from new characteristic rice cultivars and there relation to starch molecular structures. J. Appl. Glycosci., 47, 61-65 (2000).

4. Relationship between Physical Properties of Cooked Rice and Properties of Endosperm Starches of New Types of Rice Grains

5. 5) 朝岡正子,高橋慶一,中平 健,井ノ内直良,不破英次:新形質米胚乳澱粉の構造特性-1990,91年産うるち米について-.応用糖質科学,41,17-23(1994).

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