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