SOME PHYSICOCHEMICAL PROPERTIES OF STARCH FROM NON-GLUTINOUS PADDY RICE CULTURED IN NIIGATA PREFECTURE .2. CORRELATION ANALYSIS BETWEEN EATING QUALITY, RHEOLOGICAL PROPERTY AND AMYLOSE CONTENT OF STARCH

被引：9

作者：

KURASAWA, H

TAKEI, K

OGAWA, S

OKABE, T

KANAUTI, Y

IGAUE, I

HAYAKAWA, T

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1972年 / 36卷 / 10期

关键词：

D O I：

10.1080/00021369.1972.10860478

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1809 / &

共 10 条

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TANI, T .

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[6]

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[7] SOME PHYSICO-CHEMICAL PROPERTIES OF NON-WAXY PADDY RICE STARCH IN NIIGATA PREFECTURE .I. RELATION OF PROPERTIES OF STARCH TO EATING AND COOKING QUALITIES OF MILLED RICE [J].

KURASAWA, H ;

KANAUTI, Y ;

YAMAMOTO, I ;

HAYAKAWA, T ;

IGAUE, I .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (06) :798-&

[8]

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[9]

SIMPSON JE, 1965, QUALITY EVALUATION S, P171

[10]

WILLIAMS VR, 1958, AGR FOOD CHEM, V6, P47

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