Structural differences in amylopectin affect waxy rice processing

Plant Production Science

Volumn 5, Issue 1, 2002, Pages 45-50

  Kazuyuki, Okamoto ^a   Kazuyuki, Kobayashi ^b   Hideo, Hirasawa ^a   Takayuki, Umemoto ^c  

^a PLANT BIOTECHNOLOGY INSTITUTE   (Japan)

^b Niigata Agricultural Research Institutes   (Japan)

^c NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

Author keywords

Amylopectin; Gelatinisation temperature; Glutinous rice; Processing; Rice; Rice cake hardness; Starch synthase; Waxy rice

Indexed keywords

EID: 0036219838     PISSN: 1343943X     EISSN: None     Source Type: Journal    
DOI: 10.1626/pps.5.45     Document Type: Article

References (22)

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