【摘 要】
：
Cooking and eating quality of rice is greatlyinfluenced by physiochemical properties ofendosperm starch as amylose content(AC),gelconsistency(GC),gelatinizatio
【机 构】
：
IRRI,P.C.Box 933,Manila,Philippines,
【出 处】
：
Chinese Rice Research Newsletter
论文部分内容阅读
Cooking and eating quality of rice is greatlyinfluenced by physiochemical properties ofendosperm starch as amylose content(AC),gelconsistency(GC),gelatinization temperature(GT),and grain elongation(GE).Thus,in the develop-ment of improved breeding lines having superiorquality,information on the correlations between
Cooking and eating quality of rice is greatly influenced by physiochemical properties of endosperm starch as amylose content (AC), gel consistency (GC), gelatinization temperature (GT), and grain elongation (GE) .Thus, in the develop- ment of improved breeding lines having superiorquality, information on the correlations between
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