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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Bibliographic Details
Published in:Food Sci Biotechnol
Main Authors: Kwak, Jieun, Yoon, Mi-Ra, Lee, Jeom-Sig, Lee, Jeong-Heui, Ko, Sanghoon, Tai, Thomas H., Won, Yong-Jae
Format: Artigo
Language:Inglês
Published: The Korean Society of Food Science and Technology 2017
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Article
Online Access: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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