Modification of the Simplified Amylose Test for Milled Rice

Modification of the Simplified Amylose Test for Milled Rice

Saved in:

Bibliographic Details
Main Authors:	Perez, C. M., Juliano, B. O.
Published:	2024-12-19T12:56:23Z
Online Access:	https://hdl.handle.net/10568/166552
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

International Cooperative Testing on the Amylose Content of Milled Rice
by: Juliano, B. O., et al.
Published: (2024-12-19T12:56:22Z)

Amylopectin staling of cooked milled rices and properties of amylopectin and amylose
by: Villareal, Corazon P., et al.
Published: (2024-12-19T12:57:10Z)

In vitro starch digestibility of milled rice with different amylose content.
by: TEIXEIRA, O. R., et al.
Published: (2020-01-16)

Replacement of acetate with ammonium buffer to determine apparent amylose content of milled rice
by: Juliano, Bienvenido O., et al.

Phosphorus and Amylose Branching in Rice Starch Granules
by: Hizukuri, S., et al.
Published: (2024-12-19T12:56:22Z)

Amylose Content of Rice and Quality of Fermented Cake
by: Perdon, A. A., et al.
Published: (2024-12-19T12:56:22Z)

Purification and Structure of Amylose From Rice Starch
by: Takeda, Yasuhito, et al.
Published: (2024-12-19T12:57:40Z)

Structures and Amounts of Branched Molecules in Rice Amyloses
by: Takeda, Yasuhito, et al.
Published: (2024-12-19T12:57:34Z)

Effect of Amylose Content on the Lipids of Mature Rice Grain
by: Choudhury, Nurul H., et al.
Published: (2024-12-19T12:57:51Z)

Varietal Differences in Properties Among High Amylose Rice Starches
by: Juliano, B. O., et al.
Published: (2024-12-19T12:56:23Z)

Properties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature
by: Maniñgat, C. C., et al.
Published: (2024-12-19T12:56:23Z)

Physicochemical Properties of Starch of Intermediate-Amylose and Waxy Rices Differing in Grain Quality
by: Merca, F. E., et al.
Published: (2024-12-19T12:56:22Z)

Addressing the dilemmas of measuring amylose in rice
by: Fitzgerald, MA, et al.
Published: (2014-09-24T07:58:11Z)

Field testing and exploitation of genetically modified cassava with low-amylose or amylose-free starch in Indonesia
by: Koehorst-van Putten, H.J.J., et al.

Addressing the dilemmas of measuring amylose in rice
by: Fitzgerald, Melissa A., et al.

Genetic Analysis of Different Amylose Levels in Rice
by: Kumar, Ish, et al.
Published: (2024-12-19T12:57:38Z)

Characterization of amylose-free and high-amylose starch mutations in cassava
by: Sánchez, T., et al.
Published: (2009)

Inheritance of Amylose Content in Rice (Oryza sativa L.)
by: Kumar, Ish, et al.
Published: (2024-12-19T12:57:35Z)

Genetics of Amylose Content in Rice (Oryza sativa L.)
by: Kumar, Ish, et al.
Published: (2024-12-19T12:57:39Z)

Gene Dosage Effects of Amylose Content in Rice Endosperm
by: KUMAR, Ish, et al.
Published: (2024-12-19T12:57:41Z)

International Cooperative Testing of the Alkali Digestibility Values for Milled Rice
by: Juliano, B. O., et al.
Published: (2024-12-19T12:56:22Z)

Genetical Control of Amylose Content in Selected Crosses of Indica Rice
by: Pooni, H S, et al.
Published: (2024-12-19T12:57:24Z)

Cooking quality and physicochemical traits of upland rice with different amylose content.
by: BASSINELLO, P. Z., et al.
Published: (2014-12-01)

Proximal composition and categorization by the amylose content of rice (Oryza sativa L.) varieties
by: Pérez, Elevina, et al.
Published: (2011)

Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice
by: Yang,Liu, et al.
Published: (2016)

Genetical Control of Amylose Content in a Diallel Set of Rice Crosses
by: Pooni, H S, et al.
Published: (2024-12-19T12:57:23Z)

Kinetic Studies on Cooking of Tropical Milled Rice
by: Juliano, Bienvenido O., et al.
Published: (2024-12-19T12:57:40Z)

Properties of Albumins of Milled Rice
by: Villareal, Ruth M., et al.
Published: (2024-12-19T12:57:50Z)

Prediction of protein and amylose content and gelatinization temperature of rice at different stages of processing
by: Davrieux, Fabrice, et al.

An improved method for using a microsatellite in the rice waxy gene to determine amylose class
by: Bergman, C. J., et al.
Published: (2024-12-19T12:56:56Z)

Fractionation of Globulins of Milled Rice
by: Pascual, Cynthia G., et al.
Published: (2024-12-19T12:57:50Z)

Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature
by: Juliano, B. O., et al.
Published: (2024-12-19T12:56:23Z)

Characterization of amylose-free and high-amylose starch mutations in cassava : [Voir chapître Speaker presentation Wednesday S6-4]
by: Sanchez, Teresa, et al.

Amylose content in rice (Oryza sativa) affects performance, glycemic and lipidic metabolism in rats
by: Denardin,Cristiane Casagrande, et al.
Published: (2012)

Genetic effects of Wx allele combinations on apparent amylose content in tropical hybrid rice
by: Wang, Kai, et al.
Published: (2024-12-19T12:54:36Z)

Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice
by: Perez, C. M., et al.
Published: (2024-12-19T12:56:23Z)

Adsorption of ADPG-starch transglucosylase by amylose
by: Akazawa, Takashi, et al.
Published: (2024-12-19T12:57:57Z)

Biomolecular analyses of starch and starch granule proteins in the high-amylose rice mutant Goami 2
by: Butardo, Vito M., et al.
Published: (2024-12-19T12:55:23Z)

Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
by: JULIANO, BIENVENIDO O., et al.
Published: (2024-12-19T12:56:20Z)

Hardness of Cooked Milled Rice By Instrumental and Sensory Methods
by: PEREZ, CONSUELO M., et al.
Published: (2024-12-19T12:56:21Z)

Resource Map