Chalky and Translucent Rice Grains Differ in Starch Composition and Structure and Cooking Properties
Author:
Affiliation:
1. Yanco Agricultural Institute, NSW Agriculture, PMB, Yanco, NSW, 2703, Australia.
2. Corresponding author. E-mail: melissa.fitzgerald@agric.nsw.gov.au
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference15 articles.
1. Microsatellites and a single-nucleotide polymorphism differentiate apparentamylose classes in an extended pedigree of US rice germ plasm
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3. Optimization of Rapid-Visco Analyser Test Conditions for Predicting Asian Noodle Quality
4. A simple colorimetric method for the determination of sugars in fruit and vegetables
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