IMPORTANCE OF INSOLUBLE AMYLOSE AS A DETERMINANT OF RICE QUALITY

[1] Anker C. A., 1944, CEREAL CHEM, V21, P335

[2] AMYLOSE CONTENT AND PUFFED VOLUME OF PARBOILED RICE [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (05) : 915 - 916

[3] INTERRELATIONSHIP BETWEEN CERTAIN PHYSICOCHEMICAL PROPERTIES OF RICE [J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (05) : 733 - &

[4] Bhattacharya K. R., 1972, Journal of Food Technology, V7, P323, DOI 10.1089/109264103322381762

[5] COLORIMETRIC BRAN PIGMENT METHOD FOR DETERMINING DEGREE OF MILLING OF RICE [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (02) : 161 - +

[6] BHATTACHARYA KR, 1971, CEREAL SCI TODAY, V16, P420

[7] HALICK JV, 1959, CEREAL CHEM, V36, P91

[8] Hampel G., 1965, GETREIDE MEHL, V15, P132

[9] Houston D. F., 1972, RICE CHEM TECHNOLOGY

[10] INDUDHARASWAMY YM, J SCI FD AGRIC

[1] Anker C. A., 1944, CEREAL CHEM, V21, P335

[2] AMYLOSE CONTENT AND PUFFED VOLUME OF PARBOILED RICE [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (05) : 915 - 916

[3] INTERRELATIONSHIP BETWEEN CERTAIN PHYSICOCHEMICAL PROPERTIES OF RICE [J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (05) : 733 - &

[4] Bhattacharya K. R., 1972, Journal of Food Technology, V7, P323, DOI 10.1089/109264103322381762

[5] COLORIMETRIC BRAN PIGMENT METHOD FOR DETERMINING DEGREE OF MILLING OF RICE [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (02) : 161 - +

[6] BHATTACHARYA KR, 1971, CEREAL SCI TODAY, V16, P420

[7] HALICK JV, 1959, CEREAL CHEM, V36, P91

[8] Hampel G., 1965, GETREIDE MEHL, V15, P132

[9] Houston D. F., 1972, RICE CHEM TECHNOLOGY

[10] INDUDHARASWAMY YM, J SCI FD AGRIC