Metabolic variation and cooking qualities of millet cultivars grown both organically and conventionally-Reference-Cited by-同舟云学术

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Metabolic variation and cooking qualities of millet cultivars grown both organically and conventionally

Published:2018-04 Issue: Volume:106 Page:825-833
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Liang Kehong,Liang Shan,Lu Lingang,Zhu Dazhou,Zhu Hong,Liu Peng,Zhang Min

Funder

The Agricultural Science and Technology Innovation Program

National Agricultural Products Quality and Safety Risk Assessment of Major Projects

National Natural Science Foundation of China

Beijing Technology and Business University

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Relationship between rice grain amylose and pasting properties for breeding better quality rice varieties;Allahgholipour;Plant Breeding,2006

2. Using ozonation and amino acids to change pasting properties of rice starch;An;Journal of Food Science,2009

3. Physical and molecular characterization of millet starches;Annor;Cereal Chemistry,2014

4. Why do millets have slower starch and protein digestibility than other cereals?;Annor;Trends in Food Science & Technology,2017

5. Changes in the C/N balance caused by increasing external ammonium concentrations are driven by carbon and energy availabilities during ammonium nutrition in pea plants: The key roles of asparagines synthetase and anaplerotic enzymes;Ariz;Physiologia Plantarum,2013

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