Comparison of Vietnamese and Japanese Rice Cultivars in Terms of Physicochemical Properties.-Reference-Cited by-同舟云学术

Comparison of Vietnamese and Japanese Rice Cultivars in Terms of Physicochemical Properties.

Published:2001 Issue:4 Volume:7 Page:323-330
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

TRAN Uyen Thi,OKADOME Hiroshi,MURATA Masatsune,HOMMA Seiichi,OHTSUBO Ken'ichi

Publisher

Japanese Society for Food Science and Technology

Subject

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

Reference22 articles.

1. IRPS. (1982). An international survey of methods used for evaluation of the cooking and eating qualities of milled rice No 77

2. The colorimetric micro-determination of long-chain fatty acids

3. Juliano, B.O. and Villareal, C.P. (1993). Grain quality evaluation of world rices. International Rice Research Institute, Manila, Philippines, 205p.

Cited by 37 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. In-vitro starch, protein digestibility and glycemic response of gluten-free pasta;Development of Gluten-Free Pasta;2024

2. Optimization of starch extraction from Amorphophallus paeoniifolius corms using response surface methodology (RSM) and artificial neural network (ANN) for improving yield with tenable chemical attributes;International Journal of Biological Macromolecules;2023-05

3. Value changes of starch, amylose, and amylopectin in Ciherang rice during storage;THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST);2023

4. Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract;Heliyon;2022-11

5. Physical and chemical properties of rice varieties grown in Mekong delta;Vietnam Journal of Science and Technology;2022-11-01