Differences in physicochemical properties of kernels of two rice cultivars during grain formation

Journal of the Science of Food and Agriculture

Volumn 91, Issue 11, 2011, Pages 1977-1983

  Cai, Yixia ^a   Liu, Chunxiang ^a   Wang, Wei ^a   Cai, Kunzheng ^a  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Amylose; Physiochemical properties; Rice (Oryza sativa L); Rice quality

Indexed keywords

AMYLOSE;

CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FLOUR; FOOD HANDLING; GEL; GROWTH, DEVELOPMENT AND AGING; PHYSICAL CHEMISTRY; PLANT SEED; QUALITY CONTROL; REVIEW; RICE; SPECIES DIFFERENCE; TIME; TRANSITION TEMPERATURE; VISCOSITY;

AMYLOSE; CALORIMETRY, DIFFERENTIAL SCANNING; FLOUR; FOOD HANDLING; GELS; ORYZA SATIVA; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; SEEDS; SPECIES SPECIFICITY; TIME FACTORS; TRANSITION TEMPERATURE; VISCOSITY;

ORYZA SATIVA;

EID: 79960077853     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4404     Document Type: Review

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