Cooking quality and physicochemical traits of upland rice with different amylose content.
Cooking quality and physicochemical traits of upland rice with different amylose content.
Author(s): BASSINELLO, P. Z.; FONSECA, R. C.; KOAKUZU, S. N.; CARVALHO, R. N.; MORAIS, J.; FRANCO, C. M. L.
Summary: The objective of this study is to characterize genotypes of upland rice with different amylose content regarding cooking quality by using different physicochemical tools.
Publication year: 2014
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Rice & Beans
Keywords: Amilose, Arroz, Cocção, Genótipo, Oryza sativa
Observation
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