GEL CONSISTENCY TEST FOR EATING QUALITY OF RICE

被引：364

作者：

CAGAMPANG, GB ^{[1
]}

PEREZ, CM ^{[1
]}

JULIANO, BO ^{[1
]}

机构：

[1] INT RICE RES INST, LOS BANOS, LAGUNA, PHIL.

来源：

关键词：

D O I：

10.1002/jsfa.2740241214

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1589 / 1594

页数：6

共 13 条

[1] GREENWOOD CT, 1968, PERIOD POLYTECH-CHEM, V12, P25
[2] HALICK JV, 1959, CEREAL CHEM, V36, P91
[3] Juliano B. O., 1964, PHILIPPINE AGR, V48, P234
[4] JULIANO BO, 1968, CEREAL CHEM, V45, P63
[5] JULIANO BO, 1965, FOOD TECHNOL-CHICAGO, V19, P1006
[6] JULIANO BO, 1964, CEREAL CHEM, V41, P275
[7] RICE QUALITY - STUDIES ON PHYSICOCHEMICAL PROPERTIES OF RICE
JULIANO, BO
LUGAY, JC
REYES, AC
BAUTISTA, GM
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (02) : 131 - &
[8] PROPERTIES OF WAXY AND ISOGENIC NONWAXY RICES DIFFERING IN STARCH GELATINIZATION TEMPERATURE
JULIANO, BO
NAZARENO, MB
RAMOS, NB
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (06) : 1364 - +
[9] JULIANO BO, 1971, CEREAL SCI TODAY, V16, P334
[10] CRYSTALLINITY OF RICE STARCH AND ITS FRACTIONS IN RELATION TO GELATINIZATION AND PASTING CHARACTERISTICS
LUGAY, JC
JULIANO, BO
[J]. JOURNAL OF APPLIED POLYMER SCIENCE, 1965, 9 (11) : 3775 - &