GEL CONSISTENCY TEST FOR EATING QUALITY OF RICE

被引：371

作者：

CAGAMPANG, GB ^{[1
]}

PEREZ, CM ^{[1
]}

JULIANO, BO ^{[1
]}

机构：

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

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1973年 / 24卷 / 12期

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

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[2]

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[3]

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[4]

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[5]

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[6]

JULIANO BO, 1964, CEREAL CHEM, V41, P275

[7] RICE QUALITY - STUDIES ON PHYSICOCHEMICAL PROPERTIES OF RICE [J].

JULIANO, BO ;

LUGAY, JC ;

REYES, AC ;

BAUTISTA, GM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (02) :131-&

[8] PROPERTIES OF WAXY AND ISOGENIC NONWAXY RICES DIFFERING IN STARCH GELATINIZATION TEMPERATURE [J].

JULIANO, BO ;

NAZARENO, MB ;

RAMOS, NB .

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 [J].

LUGAY, JC ;

JULIANO, BO .

JOURNAL OF APPLIED POLYMER SCIENCE, 1965, 9 (11) :3775-&

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