Effect of Lipid Content and Components on Cooking Quality and Their Responses to Nitrogen in Milled Japonica Rice-Reference-Cited by-同舟云学术

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Effect of Lipid Content and Components on Cooking Quality and Their Responses to Nitrogen in Milled Japonica Rice

Published:2011-11 Issue:11 Volume:37 Page:2001-2010
ISSN:1875-2780
Container-title:Acta Agronomica Sinica
language:en
Short-container-title:Acta Agronomica Sinica

Author:

GU Dan-Dan,LIU Zheng-Hui,LIU Yang,WANG Shao-Hua,WANG Qiang-Sheng,LI Gang-Hua,DING Yan-Feng

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science

Reference19 articles.

1. Lipids in developing and mature rice grain;Choudhury;Phytochemistry,1980

2. Relation between protein, lipids of rice and rice quality: a review;Liu;J Chin Cereals Oil Assoc,2006

3. Effect of lipid and protein removal on starch gelatinization in whole grain milled rice;Marshall;Cereal Chem,1990

4. Inhibition of starch gelatinization amylase-lipid complex formation;Larsson;Starch,1980

5. The study on the relativity of flavor quality of rice;Liu;Acta Agric Univ Jiangxiensis,1989

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1. Lipidomic analysis of grain quality variation in high quality aromatic japonica rice;Food Chemistry: X;2024-06

2. Effect of Fat Content on Rice Taste Quality through Transcriptome Analysis;Genes;2024-01-09

3. Nitrogen Foliage Application at Anthesis Improves Grain Yield and Quality of Wheat in a Genotype-Dependent Manner;Agronomy;2023-12-17

4. The differences in metabolites, starch structure, and physicochemical properties of rice were related to the decrease in taste quality under high nitrogen fertilizer application;International Journal of Biological Macromolecules;2023-12

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