Structural Characteristics, Properties, and In Vitro Digestibility of Rice-Reference-Cited by-同舟云学术

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Structural Characteristics, Properties, and In Vitro Digestibility of Rice

Published:2005-07 Issue:4 Volume:82 Page:361-368
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Okuda Masaki¹²,Aramaki Isao¹,Koseki Takuya¹,Satoh Hikaru³,Hashizume Katsumi¹

Affiliation:

1. National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima 739-0046, Japan.

2. Corresponding author. Phone: +81-82-420-0812. Fax: +81-82-420-0803. E-mail: okuda@nrib.go.jp

3. Institute of Genetic Resources, Faculty of Agriculture, Kyushu University, Hakozaki, Fukuoka 812-8581, Japan.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference30 articles.

1. Observation of the Endosperm-mutant Rice Grains having a White Core (Shinpaku) and Analysis of Their Physical and Chemical Properties for Sake Brewing

2. Correlation between Structural Properties of Amylopectins and the Sake Brewing or Physicochemical Properties of Rice

3. The effects of amylose content on the molecular size of amylose, and on the distribution of amylopectin chain length in maize starches

4. Structural Properties of Amylopectins Corresponding to Physical Properties of Rice Starches Appropriate for Sake

5. A rapid Smith-degradation for the determination of non-reducing, terminal residues of (1→4)α-d-glucans

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