Relating amylose and protein contents to eating quality in 105 varieties of Japonica rice-Reference-Cited by-同舟云学术

Relating amylose and protein contents to eating quality in 105 varieties of Japonica rice

Published:2020-10-22 Issue:6 Volume:97 Page:1303-1312
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Liu Qiuyuan¹²^ORCID,Tao Yu¹,Cheng Shuang¹,Zhou Lei¹,Tian Jinyu¹,Xing Zhipeng¹,Liu Guodong¹,Wei Haiyan¹,Zhang Hongcheng¹

Affiliation:

1. Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China

2. Agricultural College Xinyang Agriculture and Forestry University Xinyang China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10358

Reference47 articles.

1. Relationship between rice grain amylose and pasting properties for breeding better quality rice varieties

2. Chemistry, structure, functionality and applications of rice starch;Amagliani L.;Journal of Cereal Science,2016

3. Categorizing Rice Cultivars Based on Cluster Analysis of Amylose Content, Protein Content and Sensory Attributes

4. Comparative analysis on grain quality and yield of different panicle weight indica‐japonica hybrid rice (Oryza sativa L.) cultivars;Bian J. L.;Journal of Integrative Agriculture,2019

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