Comparison of the chemical and textural properties of germ‐remaining soft rice grains from different spikelet positions-Reference-Cited by-同舟云学术

Comparison of the chemical and textural properties of germ‐remaining soft rice grains from different spikelet positions

Published:2019-10-16 Issue:6 Volume:96 Page:1137-1147
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Ma Zhao‐Hui¹^ORCID,Chen Heng‐Xue¹,Lyu Wen‐Yan¹,Cheng Hai‐Tao¹,Chen Yun¹,Wang Yong‐Bing¹²

Affiliation:

1. Key Laboratory of Crop Physiology Ecology, Genetics and Breeding Ministry of Agriculture Rice Research Institute Shenyang Agricultural University Shenyang China

2. Gansu Yasheng Agricultural Research Institute Co, Ltd Lanzhou China

Funder

National Science Foundation

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10224

Reference45 articles.

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3. Thermal stress impacts reproductive development and grain yield in rice

4. Improvement of grain and eating quality in rice breeding of Niigata prefecture.Ⅲ.Varietal differences of protein, amylose content and luster of cooked rice;Azuma S.;The Hokuriku Crop Science,1991

5. Influence of protein on starch gelatinization in sorghum;Chandrashekar A.;Cereal Chemistry,1988

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