Comparative protein digestibility in growing rats of cooked rice and protein properties of indica and japonica milled rices

Journal of Cereal Science

Volumn 33, Issue 2, 2001, Pages 183-191

  Boisen, Sigurd ^a   Duldulao, Joy Bartolome A ^b   Mendoza, Evelyn Mae T ^c   Juliano, Bienvenido O ^d  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b PHILIPPINE RICE RESEARCH INSTITUTE   (Philippines)

^c UNIVERSITY OF THE PHILIPPINES LOS BAÑOS   (Philippines)

^d Institute of Plant Breeding   (Philippines)

Author keywords

Cooked rice protein digestibility; Cysteine content; Glutelin content; Indica vs. japonica; Prolamin content.; Protein content; Protein properties; Waxy gene product

Indexed keywords

JAPONICA;

EID: 0035079553     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.2000.0355     Document Type: Article

References (31)

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