Cooking quality and physicochemical traits of upland rice with different amylose content.
The objective of this study is to characterize genotypes of upland rice with different amylose content regarding cooking quality by using different physicochemical tools.
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Main Authors: | , , , , , |
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Other Authors: | |
Format: | Parte de livro biblioteca |
Language: | English eng |
Published: |
2014-12-01
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Subjects: | Arroz, Oryza sativa, Amilose, Cocção, Genótipo, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1001156 |
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