Ejemplares similares: Varietal Differences in Properties Among High Amylose Rice Starches
- Varietal Differences in Physicochemical Properties of Waxy Rice Starch
- Purification and Structure of Amylose From Rice Starch
- Phosphorus and Amylose Branching in Rice Starch Granules
- Amylopectin staling of cooked milled rices and properties of amylopectin and amylose
- Properties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature
- Physicochemical Properties of Starch of Intermediate-Amylose and Waxy Rices Differing in Grain Quality
Autor: 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