<p>Each curve is the average of ten different rice varieties from each end of the range in each class. In each class, those with high amylose are shown by the grey curves, and those with lower amylose are shown by the black curve. Chains of amylose elute before 14 min and amylopectin chains after 14 min.</p
<p>Comparison of chain length distributions (CLDs) of starch in different tissues from <i>Arabidopsi...
<p>Upper panel shows the amount of chains liberated after enzymatic reaction with OsISA1 and amylope...
Amylose content is considered to be the most important parameter of cooking quality in rice. Present...
A new analytical method to define and quantify the amylose content in starches is developed using tw...
Cooking and sensory properties of rice are largely determined by the amylose content and structure. ...
<div><p>Not only amylose but also amylopectin greatly affects the gelatinization properties of rice ...
Five rice varieties with a wide range of amylose content harvested from three different agro-climati...
Bangladesh lies within the origin of rice biodiversity and is home to many genotypes with varying am...
Research on rice plant breeding to get superior black rice varieties with tender rice texture can be...
An alternative method to classify amylose content in rice was developed. In this method, based on am...
Amylose content was predicted by measuring tridimensional Commission Internationale de l‘Eclairage (...
Starch molecular fine structure can have significant effects on pasting and thermal properties of ri...
Amylose content is a parameter that correlates with the cooking behavior of rice. It is measured at ...
<p>B: Histogram showing the proportion of bold (black), medium (light grey) and slender (dark grey) ...
Rice (Oryza sativa L.) is consumed by more than half of world’s population and is also the main stap...
<p>Comparison of chain length distributions (CLDs) of starch in different tissues from <i>Arabidopsi...
<p>Upper panel shows the amount of chains liberated after enzymatic reaction with OsISA1 and amylope...
Amylose content is considered to be the most important parameter of cooking quality in rice. Present...
A new analytical method to define and quantify the amylose content in starches is developed using tw...
Cooking and sensory properties of rice are largely determined by the amylose content and structure. ...
<div><p>Not only amylose but also amylopectin greatly affects the gelatinization properties of rice ...
Five rice varieties with a wide range of amylose content harvested from three different agro-climati...
Bangladesh lies within the origin of rice biodiversity and is home to many genotypes with varying am...
Research on rice plant breeding to get superior black rice varieties with tender rice texture can be...
An alternative method to classify amylose content in rice was developed. In this method, based on am...
Amylose content was predicted by measuring tridimensional Commission Internationale de l‘Eclairage (...
Starch molecular fine structure can have significant effects on pasting and thermal properties of ri...
Amylose content is a parameter that correlates with the cooking behavior of rice. It is measured at ...
<p>B: Histogram showing the proportion of bold (black), medium (light grey) and slender (dark grey) ...
Rice (Oryza sativa L.) is consumed by more than half of world’s population and is also the main stap...
<p>Comparison of chain length distributions (CLDs) of starch in different tissues from <i>Arabidopsi...
<p>Upper panel shows the amount of chains liberated after enzymatic reaction with OsISA1 and amylope...
Amylose content is considered to be the most important parameter of cooking quality in rice. Present...