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Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties

A total of 787 non-waxy rice lines– 116 hybrids and 671 inbreds–were used to study the apparent amylose content (AAC), gelatinization temperature (GT), and rapid visco analyzer (RVA) pasting viscosity properties of rice starch to understand their importance in breeding better rice varieties. The inv...

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Detalles Bibliográficos
Autores principales:	Pang, Yunlong, Ali, Jauhar, Wang, Xiaoqian, Franje, Neil Johann, Revilleza, Jastin Edrian, Xu, Jianlong, Li, Zhikang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2016
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5167365/ https://www.ncbi.nlm.nih.gov/pubmed/27992591 http://dx.doi.org/10.1371/journal.pone.0168483

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