Molecular Aspect of Good Eating Quality Formation in Japonica Rice

The composition of amylopectin is the determinant of rice eating quality under certain threshold of protein content and the ratio of amylose and amylopectin. In molecular biology level, the fine structure of amylopectin is determined by relative activities of starch branching enzyme (SBE), granule-b...

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Detalles Bibliográficos
Autores principales: Sun, Ming-Mao, Abdula, Sailila E., Lee, Hye-Jung, Cho, Young-Chan, Han, Long-Zhi, Koh, Hee-Jong, Cho, Yong-Gu
Formato: Texto
Lenguaje:English
Publicado: Public Library of Science 2011
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3071818/
https://www.ncbi.nlm.nih.gov/pubmed/21494675
http://dx.doi.org/10.1371/journal.pone.0018385

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3071818/
https://www.ncbi.nlm.nih.gov/pubmed/21494675
http://dx.doi.org/10.1371/journal.pone.0018385

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