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Molecular Aspect of Good Eating Quality Formation in Japonica Rice
The composition of amylopectin is the determinant of rice eating quality under certain threshold of protein content and the ratio of amylose and amylopectin. In molecular biology level, the fine structure of amylopectin is determined by relative activities of starch branching enzyme (SBE), granule-b...
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| Main Authors: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3071818/ https://ncbi.nlm.nih.gov/pubmed/21494675 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0018385 |
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