VARIETAL DIFFERENCES IN PROPERTIES AMONG HIGH AMYLOSE RICE STARCHES

[1] NONSTARCH LIPIDS AND STARCH LIPIDS IN MILLED RICE [J]. JOURNAL OF CEREAL SCIENCE, 1986, 4 (01) : 23 - 31

[2] THERMAL CHARACTERIZATION OF RICE STARCHES - A POLYMERIC APPROACH TO PHASE-TRANSITIONS OF ANTIGRANULOCYTES STARCH [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1986, 34 (01) : 6 - 14

[3] GEL CONSISTENCY TEST FOR EATING QUALITY OF RICE [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (12) : 1589 - 1594

[4] CHARACTERISTICS OF GEL-CHROMATOGRAPHIC FRACTIONS OF STARCH IN RELATION TO RICE AND EXPANDED RICE-PRODUCT QUALITIES [J]. STARCH-STARKE, 1986, 38 (02): : 51 - 57

[5] CHEMICAL STRUCTURE OF BARLEY STARCHES .1. STUDY OF PROPERTIES OF AMYLOSE AND AMYLOPECTIN FROM BARLEY STARCHES SHOWING A WIDE VARIATION IN BRABENDER COOKING VISCOSITY CURVES [J]. STARKE, 1972, 24 (05): : 145 - &

[6] PHYSICOCHEMICAL PROPERTIES OF BROWN RICE FROM ORYZA SPECIES AND HYBRIDS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (01) : 125 - &

[7] Juliano B. O., 1982, J JAP SOC STARCH SCI, V29, P305, DOI [10.5458/jag1972.29.305, DOI 10.5458/JAG1972.29.305]

[8] JULIANO BO, 1968, CEREAL CHEM, V45, P63

[9] INTERNATIONAL COOPERATIVE TEST ON TEXTURE OF COOKED RICE [J]. JOURNAL OF TEXTURE STUDIES, 1985, 15 (04) : 357 - 376

[10] COOPERATIVE TEST ON AMYLOGRAPHY OF MILLED-RICE FLOUR FOR PASTING VISCOSITY AND STARCH GELATINIZATION TEMPERATURE [J]. STARKE, 1985, 37 (02): : 40 - 50

[1] NONSTARCH LIPIDS AND STARCH LIPIDS IN MILLED RICE [J]. JOURNAL OF CEREAL SCIENCE, 1986, 4 (01) : 23 - 31

[2] THERMAL CHARACTERIZATION OF RICE STARCHES - A POLYMERIC APPROACH TO PHASE-TRANSITIONS OF ANTIGRANULOCYTES STARCH [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1986, 34 (01) : 6 - 14

[3] GEL CONSISTENCY TEST FOR EATING QUALITY OF RICE [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (12) : 1589 - 1594

[4] CHARACTERISTICS OF GEL-CHROMATOGRAPHIC FRACTIONS OF STARCH IN RELATION TO RICE AND EXPANDED RICE-PRODUCT QUALITIES [J]. STARCH-STARKE, 1986, 38 (02): : 51 - 57

[5] CHEMICAL STRUCTURE OF BARLEY STARCHES .1. STUDY OF PROPERTIES OF AMYLOSE AND AMYLOPECTIN FROM BARLEY STARCHES SHOWING A WIDE VARIATION IN BRABENDER COOKING VISCOSITY CURVES [J]. STARKE, 1972, 24 (05): : 145 - &

[6] PHYSICOCHEMICAL PROPERTIES OF BROWN RICE FROM ORYZA SPECIES AND HYBRIDS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (01) : 125 - &

[7] Juliano B. O., 1982, J JAP SOC STARCH SCI, V29, P305, DOI [10.5458/jag1972.29.305, DOI 10.5458/JAG1972.29.305]

[8] JULIANO BO, 1968, CEREAL CHEM, V45, P63

[9] INTERNATIONAL COOPERATIVE TEST ON TEXTURE OF COOKED RICE [J]. JOURNAL OF TEXTURE STUDIES, 1985, 15 (04) : 357 - 376

[10] COOPERATIVE TEST ON AMYLOGRAPHY OF MILLED-RICE FLOUR FOR PASTING VISCOSITY AND STARCH GELATINIZATION TEMPERATURE [J]. STARKE, 1985, 37 (02): : 40 - 50