Physicochemical Properties and Molecular Differences of Eating and Cooking Quality Formation in Low Amylose Content japonica Rice PP: 1181-1188

Mingchao Gu, Chunfang Zhao, Shuangjie Huang, Ling Zhao, Yadong Zhang and Cailin Wang

Volume 21, Issue 06 | Full Length Article

Abstract

Keywords: Eating and cooking quality; Enzyme activity; Starch biosynthesis genes; Rice

Online : 1814-9596
Print : 1560-8530