Properties of Endosperm Starches and Physical Properties of Cooked Rice from Japanese Upland Rice Cultivars Containing M-type Amylopectin
スポンサーリンク
概要
- 論文の詳細を見る
- 2012-08-20
著者
-
OKAMOTO Kazuyuki
Ibaraki Agricultural Center Plant-Biotechnology Institute
-
Nakaura Yoshiko
Department Of Applied Biological Science Faculty Of Life Science And Technology Fukuyama University
-
Inouchi Naoyoshi
Department Of Applied Biological Science Faculty Of Life Science And Technology Fukuyama University
-
Ueda Tomoyuki
Department Of Nutrition And Life Science Faculty Of Life Science And Technology Fukuyama University
-
UMEMOTO Takayuki
NARO Institute of Crop Science
-
Inouchi Naoyoshi
Department Of Nutrition And Life Science Faculty Of Life Science And Technology Fukuyama University
-
Nakaura Yoshiko
Department Of Nutrition And Life Science Faculty Of Life Science And Technology Fukuyama University
関連論文
- Screening and characterization of cultivar with M-type amylopectin in Japanese upland rice
- Structural Differences in Amylopectin Affect Waxy Rice Processing
- Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch
- Intracavity Absorption Spectroscopy Using a Multimode Unidirectional Traveling-Wave Ring Dye Laser with a High Sensitivity of $5 \times 10^{-11}$ cm-1
- Functions of Gum Arabic and Soybean Soluble Polysaccharide in Cooked Rice as a Texture Modifier
- Properties of Endosperm Starches and Physical Properties of Cooked Rice from Japanese Upland Rice Cultivars Containing M-type Amylopectin
- Properties of Endosperm Starches and Physical Properties of Cooked Rice from Japanese Upland Rice Cultivars Containing M-type Amylopectin
- Characterization and Utilization of Spontaneous Deficiency in Starch Branching Enzyme I of Rice (Oryza sativa L.)