Similar Items: International Cooperative Testing on the Amylose Content of Milled Rice
- Modification of the Simplified Amylose Test for Milled Rice
- International Cooperative Testing of the Alkali Digestibility Values for Milled Rice
- Amylopectin staling of cooked milled rices and properties of amylopectin and amylose
- Varietal Differences in Properties Among High Amylose Rice Starches
- Structures and Amounts of Branched Molecules in Rice Amyloses
- Purification and Structure of Amylose From Rice Starch
Author: Juliano, Bienvenido O.
- Botanical composition, chemical-analysis and cellulase solubility of rice straw from different varieties
- Properties of Poorly Digestible Fraction of Protein Bodies of Cooked Milled Rice
- Comparative Levels of Waxy Gene Product of Endosperm Starch Granules of Different Rice Ecotypes
- Aspects of Nitrogen Metabolism in the Rice Seedling
- Relative Nutritional Value of Some Rices for Growth of Tribolium castaneum Larvae
- Properties of Prolamin in Mature and Developing Rice Grain
Author: Perez, C.M.
- Some Grain Properties of IR36-Based Starch Mutants
- Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice
- Crystallinity of Raw Rice Starch Granules As Indexed By Corrosion with Hydrochloric Acid and Amylase
- Modification of the Simplified Amylose Test for Milled Rice
- Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature
- International Cooperative Testing of the Alkali Digestibility Values for Milled Rice