Physical, cooking and thermal properties of African rice (Oryza glaberrima) and its starch digestibility in vitro
| Main Authors: | , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2017
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/116621 |
Similar Items: Physical, cooking and thermal properties of African rice (Oryza glaberrima) and its starch digestibility in vitro
- Molecular and thermal characterization of starches isolated from African rice (Oryza glaberrima)
- Unit and internal chain profile of African rice (Oryza glaberrima) amylopectin
- Structure of clusters and building blocks in amylopectin from African rice accessions
- Classification of rice based on statistical analysis of pasting properties and apparent amylose content: The case of Oryza glaberrima accessions from Africa
- The genome sequence of African rice (Oryza glaberrima) and evidence for independent domestication
- Evaluation of African cultivated rice Oryza glaberrima for resistance to bacterial blight