Comparative Structure and Physicochemical Properties of Ilpumbyeo, a High-Quality Japonica Rice, and Its Mutant, Suweon 464-Reference-Cited by-同舟云学术

Comparative Structure and Physicochemical Properties of Ilpumbyeo, a High-Quality Japonica Rice, and Its Mutant, Suweon 464

Published:2003-09-23 Issue:22 Volume:51 Page:6598-6603
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kang Hee-Jin¹,Hwang In-Kyeong¹,Kim Kyung-Soo¹,Choi Hae-Chune¹

Affiliation:

1. Department of Food and Nutrition, Seoul National University, 13-408, San 56-1, Shillim-Dong, Kwanak-Gu, Seoul, Republic of Korea, and National Crop Experiment Station, RDA, San 209, Seodun-Dong, Gwonseon-Gu, Suwon, Kyeonggi-Do, Republic of Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0344946

Reference28 articles.

1. Composition and functional properties of rice

2. A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography

3. Proteins in Rice Grains Influence Cooking Properties!

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