低アミロース米品種「たきたて」の精米白度とアミロース含量および水分含量の関係
作者： Norichika Miyano , Yasuhiro Suzuki
DOI: 10.1626/JCS.74.72
关键词: Chemistry
摘要:
sci-hub.st 参考文章(6)
Yasuhiro Suzuki, Yoshio Sano, Hiro-Yuki Hirano, Isolation and characterization of a rice mutant insensitive to cool temperatures on amylose synthesis Euphytica. ,vol. 123, pp. 95- 100 ,(2002) , 10.1023/A:1014468801373
M. Asaoka, K. Okuno, Y. Sugimoto, J. Kawakami, H. Fuwa, Effect of Environmental Temperature During Development of Rice Plants on Some Properties of Endosperm Starch Starch-starke. ,vol. 36, pp. 189- 193 ,(1984) , 10.1002/STAR.19840360602
Motoharu Tateyama, Makoto Sakai, Mitsuru Suto, Varietal Differences in the Response of the Amylose Content of the Endosperm of Low-Amylose Rice (Oryza sativa L.) Lines to Temperature during the Ripening Period Breeding Research. ,vol. 7, pp. 1- 7 ,(2005) , 10.1270/JSBBR.7.1
Y. Sano, M. Maekawa, H. Kikuchl, Temperature effects on the Wx protein level and amylose content in the endosperm of rice Journal of Heredity. ,vol. 76, pp. 221- 222 ,(1985) , 10.1093/OXFORDJOURNALS.JHERED.A110077
Tadayo WATABE, Osamu UMEKAGE, Masahiro HAYASHI, Experiments on the "Ryokka" Phenomenon in Glutinous Rice Grains : (I) Effects of different desiccating conditions upon the phenomenon Japanese Journal of Crop Science. ,vol. 27, pp. 45- 46 ,(1958) , 10.1626/JCS.27.45
B. O. Juliano, A simplified assay for milled-rice amylose Cereal science today. ,vol. 16, pp. 334- 338 ,(1971)