Similar Items: Indicators of Eating Quality for Non-Waxy Rices
- Eating Quality Indicators for Waxy Rices
- Physicochemical Properties of Starch of Intermediate-Amylose and Waxy Rices Differing in Grain Quality
- Structure and Properties of Waxy-Rice (IR29) Starch During Development of the Grain
- A Gel Consistency Test for Eating Quality of Rice
- Varietal Differences in Physicochemical Properties of Waxy Rice Starch
- Gel and Molecular Properties of Waxy Rice Starch
Author: Perez, Consuelo M.
- Texture Changes and Storage of Rice
- Nutritional Properties of Nonrice Crops in the Asian Rice Farming Systems Network
- Kinetic Studies on Cooking of Tropical Milled Rice
- A Gel Consistency Test for Eating Quality of Rice
- Enzymes of Starch Metabolism in the Developing Rice Grain
- Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
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