Comparison of the physicochemical properties and ultrastructure of japonica and indica rice grains

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 13, 2006, Pages 4833-4838

  Kang, Hee Jin ^a   Hwang, In Kyeong ^b   Kim, Kyung Soo ^c   Choi, Hae Chune ^c  

^a NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY AIST   (Japan)

^b Seoul National University   (South Korea)

^c National Institute of Animal Science   (South Korea)

Author keywords

Gelatinization; Indica; Japonica; Retrogradation; Rice; Scanning electron microscopy; Transmission electron microscopy; Ultrastructure; Waxy rice

Indexed keywords

LIPID; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; ELECTRON MICROSCOPY; FOOD HANDLING; HEAT; METHODOLOGY; PHYSICAL CHEMISTRY; PLANT SEED; RICE; SCANNING ELECTRON MICROSCOPY; SENSATION; ULTRASTRUCTURE;

CHEMISTRY, PHYSICAL; FOOD HANDLING; HEAT; LIPIDS; MICROSCOPY, ELECTRON; MICROSCOPY, ELECTRON, SCANNING; ORYZA SATIVA; PLANT PROTEINS; SEEDS; SENSATION;

JAPONICA;

EID: 33746515177     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060221+     Document Type: Article

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