Effect of Growth Location in the United States on Amylose Content, Amylopectin Fine Structure, and Thermal Properties of Starches of Long Grain Rice Cultivars-Reference-Cited by-同舟云学术

Effect of Growth Location in the United States on Amylose Content, Amylopectin Fine Structure, and Thermal Properties of Starches of Long Grain Rice Cultivars

Published:2006-01 Issue:1 Volume:83 Page:93-98
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Aboubacar Adam¹,Moldenhauer Karen A. K.²,McClung Anna M.³,Beighley Donn H.⁴,Hamaker Bruce R.⁵⁶

Affiliation:

1. Food and Nutrition Department, University of Wisconsin-Stout, Menomonie, WI 54751.

2. Rice Research and Extension Center, University of Arkansas, Stuttgart, AR 72160.

3. USDA-ARS, Beaumont, TX 77713.

4. Department of Agriculture, Southeast Missouri State University, Malden, MO 63863.

5. Department of Food Science and the Whistler Center for Carbohydrate Research, Purdue University, Food Science Building, West Lafayette, IN 47907-2009.

6. Corresponding author. Fax: 765-494-7953. E-mail: hamakerb@purdue.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference30 articles.

1. Effect of Environmental Temperature During Development of Rice Plants on Some Properties of Endosperm Starch

2. Effect of environmental temperature at the milky stage on amylose content and fine structure of amylopectin of waxy and nonwaxy endosperm starches of rice (Oryza sativa L.).

3. Characteristics of Gel-chromatographic Fractions of Starch in Relation to Rice and Expanded Rice-Product Qualities

4. Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

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