Takemoto Kuno | National Institute Of Crop Science
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概要
National Institute Of Crop Science | 論文
- Screening and characterization of cultivar with M-type amylopectin in Japanese upland rice
- Structural Differences in Amylopectin Affect Waxy Rice Processing
- Effects of Variations in Starch Synthase on Starch Properties and Eating Quality of Rice(Post Harvest Physiology)
- Naturally Occurring Variations in Starch Synthase Isoforms in Rice Endosperm
- Starch Eluted from Polished Rice during Soaking in Hot Water is Related to the Eating Quality of Cooked Rice