Evaluation of basic physical and chemical properties of amylose extender mutants of rice for the presumption of the suitable utilizations

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 48, Issue 8, 2001, Pages 617-621

  Takahashi, Hitoshi ^a   Ohtsubo, Ken'ichi ^b   Romero, Marissa ^c   Toyoshima, Hidechika ^b   Okadome, Hiroshi ^b   Nishi, Aiko ^d   Sato, Hikaru ^d  

^a Akita Research Institute of Food and Brewing   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c PHILIPPINE RICE RESEARCH INSTITUTE   (Philippines)

^d KYUSHU UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035629693     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.48.617     Document Type: Article

References (13)

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2. JULIANO, B.O. : Cereal Science Today, 16, 334 (1971).
3. ASAOKA, M. OKUNO, K., SUGIMOTO, Y., YANO, M. OMURA, T. and FUWA, H. : Starch Stärke, 37, 364 (1985).
4. IKAWA, Y., GLOVER, D.V., SUGIMOTO, Y. and FUWA, H. : Starch Stärke. 33, 9 (1981).
5. TAKEDA, Y., MARUTA, N., HIZUKURI, S. and JULIANO, B.O. : Carbohydr. Res., 187, 287 (1989).