Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?-Reference-Cited by-同舟云学术

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Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?

Published:2019-10 Issue: Volume:92 Page:122-137
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Custodio Marie Claire,Cuevas Rosa Paula,Ynion Jhoanne,Laborte Alice G.,Velasco Maria Lourdes,Demont Matty

Funder

Bill & Melinda Gates Foundation

CGIAR Research Program on Rice

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference105 articles.

1. Rice breeding and testing methods in the United States;Adair,1966

2. Prospects of breeding high-quality rice using post-genomic tools;Anacleto;Theoretical and Applied Genetics,2015

3. Morphological, physical, and chemical properties of grain and flour from chalky rice mutants;Ashida;Cereal Chemistry,2009

4. A simple and low-cost method to classify amylose content of rice using a standard color chart;Avaro;Plant Production Science,2009

5. The rice economy of Asia;Barker,1985

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