Relationship between protein structure and eating quality of rice under different nitrogen application rate
Author:
Affiliation:
1. College of Food Science Shenyang Agricultural University Shenyang People's Republic of China
2. Institute of Plant Nutrition and Environmental Resources Liaoning Academy of Agricultural Sciences Shenyang People's Republic of China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10530
Reference36 articles.
1. Rice grain protein composition influences instrumental measures of rice cooking and eating quality
2. Effects of prolamin on the textural and pasting properties of rice flour and starch
3. Effects of glutelin and globulin on the physicochemical properties of rice starch and flour
4. Albumin Significantly Affects Pasting and Textural Characteristics of Rice Flour
5. Diversity of Global Rice Markets and the Science Required for Consumer-Targeted Rice Breeding
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