Underpinning the soft nature of soak-n-eat rice - A physicochemical and molecular approach

Author:

Panja Suraj,Kar Rup Kumar,Chandra Dey Pradip,Dey Narottam

Funder

Life Sciences Research Board

Defence Research and Development Organisation

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference43 articles.

1. Physicochemical properties of rice (Oryza sativa L.) flour and starch of two Indonesian rice varieties differing in amylose content;Anugrahati;IFRJ,2016

2. Analysis of genotypic diversity in the starch physicochemical properties of nonwaxy rice: Apparent amylose content, pasting viscosity and gel texture;Bao;Starch Staerke,2006

3. Studies on grain quality and ‘soak n eat’traits of some Assam rice collections;Bhakta;ORYZA-An International Journal on Rice,2011

4. Impact of ultrasonic treatment on rice starch and grain functional properties: A review;Bonto;Ultrasonics Sonochemistry,2021

5. Association mapping for yield and grain quality traits in rice (Oryza sativa L.);Borba;Genetics and Molecular Biology,2010

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