Comparative studies on major nutritional components and physicochemical properties of the transgenic rice with a synthetic Cry1Ab gene from Bacillus thuringiensis

Journal of Food Biochemistry

Volumn 27, Issue 4, 2003, Pages 295-308

  Wu, Dianxing ^a   Shu, Qingyao ^a   Ye, Qingfu ^a   Zhang, Lei ^b   Ma, Chunxi ^b   Xia, Yingwu ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b ANHUI AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; FOOD PROCESSING; GENES; NUTRITION; PROTEINS; VISCOSITY;

VISCOSITY PROFILE;

BIOCHEMISTRY;

BACILLUS THURINGIENSIS; INSECTA;

EID: 0142148342     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2003.tb00284.x     Document Type: Article

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