Thermal and rheological characteristics of mutant rice starches with widespread variation of amylose content and amylopectin structure-Reference-Cited by-同舟云学术

Thermal and rheological characteristics of mutant rice starches with widespread variation of amylose content and amylopectin structure

Published:2017-01 Issue: Volume:62 Page:83-93
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Takahashi Toru,Fujita Naoko

Funder

Promotion of Basic and Applied Research for Innovation in Bio-oriented Industry and Science and Technology Research Promotion Program for Agriculture, Forestry, Fisheries and Food Industry

The Tojuro Iijima Foundation for Food Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

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2. Thermal properties, morphology of starch granules and crystallinity of endosperm starch in SSI and BE isozymes double mutant lines;Abe;Journal of Applied Glycoscience,2013

3. Food Application tests of starches in Waxy mutant rice lines;Ando;Bulletin of Applied Glycoscience,2013

4. Deficiencies in both starch synthase IIIa and branching enzyme IIb lead to a significant increase in amylose in SSIIa-inactive Japonica rice seeds;Asai;Journal of Experimental Botany,2014

5. Characterization of endosperm starch from high-amylose mutants of rice (Oryza sativa L.);Asaoka;Starch,1986

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