Starch physicochemical properties of rice accessions and their association with molecular markers

Starch/Staerke

Volumn 65, Issue 11-12, 2013, Pages 1022-1028

  Asante, Maxwell Darko ^a,b   Offei, Samuel Kwame ^a   Gracen, Vernon ^a,c   Adu Dapaah, Hans ^b   Danquah, Eric Yirenkyi ^a   Bryant, Rolfe ^d   McClung, Anna ^d  

^a UNIVERSITY OF GHANA   (Ghana)

^b CSIR CROPS RESEARCH INSTITUTE   (Ghana)

^c Department of Obstetrics Gynecology   (United States)

^d Dale Bumpers Natl Rice Res Center   (United States)

Author keywords

Alk gene; Cooking and eating quality; Rice; Starch properties; Waxy gene

Indexed keywords

GELATION; GENES; GRAIN (AGRICULTURAL PRODUCT); STARCH; VISCOSITY;

AMYLOSE CONTENT; COOKING AND EATINGS; GELATINIZATION TEMPERATURE; MOLECULAR MARKER; PASTE VISCOSITY; PEAK VISCOSITIES; RICE; STARCH PROPERTIES;

PHYSICOCHEMICAL PROPERTIES;

EID: 84894354310     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201300058     Document Type: Article

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