Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice-Reference-Cited by-同舟云学术

Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice

Published:2022-03-22 Issue:4 Volume:99 Page:873-883
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Hu Xianqiao¹^ORCID,Zhang Weixing¹,Lu Lin¹,Shao Yafang¹,Chen Mingxue¹,Zhu Zhiwei¹,Mou Renxiang¹

Affiliation:

1. Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs China National Rice Research Institute Hangzhou China

Funder

Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10543

Reference42 articles.

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5. Response of chalkiness in high-quality rice (Oryza sativa L.) to temperature across different ecological regions

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