Temperature during grain ripening affects the ratio of type-II/type-I protein body and starch pasting properties of rice (Oryza sativa L.)

Journal of Cereal Science

Volumn 57, Issue 1, 2013, Pages 153-159

  Ashida, Kanae ^a   Araki, Etsuko ^a   Maruyama Funatsuki, Wakako ^a   Fujimoto, Hiroyuki ^b   Ikegami, Masaru ^b  

^a FOOD RESEARCH INSTITUTE   (Japan)

^b Hyogo Prefectural Technology Center for Agriculture Forestry and Fisheries   (Japan)

Author keywords

Pasting properties; Rice; Sake brewing; Storage protein composition; Temperature during grain ripening

Indexed keywords

ASPERGILLUS ORYZAE; ORYZA SATIVA;

EID: 84871734939     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.10.006     Document Type: Article

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