Cooking quality and physicochemical traits of upland rice with different amylose content.

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.

Saved in:
Bibliographic Details
Main Authors: BASSINELLO, P. Z., FONSECA, R. C., KOAKUZU, S. N., CARVALHO, R. N., MORAIS, J., FRANCO, C. M. L.
Other Authors: PRISCILA ZACZUK BASSINELLO, CNPAF; RAIZA CAVALCANTE FONSECA, UFG; SELMA NAKAMOTO KOAKUZU, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; J. MORAIS, UNESP, São José do Rio Preto-SP; C. M. L. FRANCO, UNESP, São José do Rio Preto-SP.
Format: Parte de livro biblioteca
Language:English
eng
Published: 2014-12-01
Subjects:Arroz, Oryza sativa, Amilose, Cocção, Genótipo,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1001156
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items