Varietal Variation of Gelatinization and Cooking Properties in Rice having Different Amylose Contents
نویسندگان
چکیده
منابع مشابه
Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties
A total of 787 non-waxy rice lines- 116 hybrids and 671 inbreds-were used to study the apparent amylose content (AAC), gelatinization temperature (GT), and rapid visco analyzer (RVA) pasting viscosity properties of rice starch to understand their importance in breeding better rice varieties. The investigated traits showed a wide range of diversity for both hybrid (HG) and inbred (IG) groups. Th...
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ژورنال
عنوان ژورنال: The Korean Journal of Food And Nutrition
سال: 2012
ISSN: 1225-4339
DOI: 10.9799/ksfan.2012.25.4.762