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

收藏

页码：1809 / &

相关论文

共 2 条

[1] SOME PHYSICOCHEMICAL PROPERTIES OF PADDY RICE STARCH IN NIIGATA PREFECTURE .3. RELATION OF RHEOLOGICAL PROPERTIES WITH STARCH COMPONENTS AMONG GLUTINOUS, STICKY, LESS-STICKY NON-GLUTINOUS RICE STARCHES
KURASAWA, H
KANAUCHI, Y
WAKAYAMA, T
HAYAKAWA, T
IGAUE, I
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1973, 37 (12): : 2913 - 2916
[2] 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
KURASAWA, H
KANAUTI, Y
YAMAMOTO, I
HAYAKAWA, T
IGAUE, I
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (06): : 798 - &