Physicochemical Properties of Rice Cultivars with Different Amylose Contents
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201028552430203.pdf
Reference6 articles.
1. Comparative Structure and Physicochemical Properties of Ilpumbyeo, a High-Quality Japonica Rice, and Its Mutant, Suweon 464
2. Comparative Ultrastructure of Ilpumbyeo, a High-Quality Japonica Rice, and Its Mutant, Suweon 464: Scanning and Transmission Electron Microscopy Studies
3. Effects of Different Fiber Content of Rice on Blood Glucose and Triglyceride Levels in Normal Subject
4. Fatty acid composition of Indica, Sinica, Javanica, Japonica groups of nonglutinous brown rice
5. Evaluation of the protein quality and milled rices differing in protein content
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3. Quality characteristics of plant-based rice milk prepared with different rice varieties;Korean Journal of Food Preservation;2022-06
4. High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility;Food Science and Biotechnology;2022-04-06
5. 'Miho' (Milyang300), a Mid to Late Low-Amylose Variety of Processed Rice;Korean Journal of Breeding Science;2021-09-01
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