Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice.

Shi, Shijie; Wang, Enting; Li, Chengxuan; Cai, Mingli; Cheng, Bo; Cao, Cougui; Jiang, Yang

Shi, Shijie; Wang, Enting; Li, Chengxuan; Cai, Mingli; Cheng, Bo; Cao, Cougui; Jiang, Yang.

Afiliación

Shi S; College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China.
Wang E; College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China.
Li C; College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China.
Cai M; College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China.
Cheng B; College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China.
Cao C; College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China.
Jiang Y; Hubei Collaborative Innovation Center for Grain Industry, Yangtze University, Jingzhou, China.

Front Nutr ; 8: 758547, 2021.

Article en En | MEDLINE | ID: mdl-35096925

Palabras clave

amylose; nitrogen fertilizer; protein; rice; taste value

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Nutr Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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