Characterization of the New Amylopectin Long-chain Rice Cultivar Chou 2418 and Its Boiled Rice Grains-Reference-Cited by-同舟云学术

Characterization of the New Amylopectin Long-chain Rice Cultivar Chou 2418 and Its Boiled Rice Grains

Published:2019 Issue:2 Volume:25 Page:227-235
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Noro Wataru¹²,Itayagoshi Shigeto³,Hosono Ryota¹,Matsui Takaaki³,Takahashi Makoto¹,Nakamura Sumiko²,Ishizaki Kazuhiko⁴,Watanabe Satoshi¹,Ohtsubo Ken'ichi²

Affiliation:

1. Food Research Center, Niigata Agricultural Research Institute

2. Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences

3. Crop Research Center, Niigata Agricultural Research Institute

4. Department of Agriculture, Forestry and Fisheries, Niigata Prefectural Government

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/25/2/25_227/_pdf

Reference37 articles.

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3. Arai, Y., Shirahata, N., Fukasawa, J., Tsuchida, M., Nakajima, Y., Nakaura, Y., Horibata, T., and Inouchi, N. (2011). Effect of Ayunohikari, a sugary rice, on postprandial blood glucose concentration and insulin response in humans. Nippon Eiyo Shokuryo Gakkaishi, 64, 239-243 (in Japanese).

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5. Fukahori, N., Yamashita, N., and Baba, S. (1996). Influence of cultivars of rice and molecular weight of amylose on the selected wavelength for the dual-wavelength method. Bull. Fukuoka Agric. Res. Cent., 15, 15-17 (in Japanese).

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