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Morphological and starch characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour
Producing good-quality, fine rice flour is more difficult than wheat flour because the rice grain is harder. The non-glutinous Japonica-type variety Seolgaeng, derived from N-methyl-N-nitrosourea (MNU) mutagenesis, and four other varieties, representing a range of amylose contents, were evaluated in...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049481/ https://ncbi.nlm.nih.gov/pubmed/30263508 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0006-5 |
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