Composition and functional properties of rice
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2002.00625.x/fullpdf
Reference165 articles.
1. Conformational Contributions of Amylose and Amylopectin to the Structural Properties of Starches from Various Sources
2. Effect of Harvest Time on the Protein Composition (Glutelin, Prolamin, Albumin) and Amylose Content in Paddy Rice Cultivated by Aigamo Duck Farming System.
3. Qualitative Assessment of Aromatic Indica Rice (Oryza sativa L.): Proteins, Lipids and Starch in Grain from Somatic Embryo- and Seed-Derived Plants
4. The Characterization of Starch and Its Components. Part 6. A Critical Comparison of the Estimation of Amylose-Content by Colorimetric Determination and Potentiometric Titration of the Iodine-Complex
5. Starch RVA profile parameters of rice are mainly controlled byWx gene
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