Molecular basis of the gelatinisation and swelling characteristics of waxy rice starches grown in the same location during the same season

Journal of Cereal Science

Volumn 37, Issue 3, 2003, Pages 363-376

  Qi, X ^a   Tester, R F ^a   Snape, C E ^b   Ansell, R ^a  

^a GLASGOW CALEDONIAN UNIVERSITY   (United Kingdom)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Amylopectin; Amylose; Crystallinity; Gelatinisation; Rice; Structure

Indexed keywords

EID: 0037401641     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.2002.0508     Document Type: Article

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