(1992). Structure and properties of waxy- rice (IR29) starch during development of the grain. Carbohydrate Research, 223, 235-242.G. Murugesan and S. Hizukuri: Structure and properties of waxy‑rice (IR29) starch during development of the grain. Car- bohydr. Res., 223, 235―242 (...
growthIocationStarchcompositionandstructuresarefactorscontrollingricegrainqualities,especiallyeatingandcookingquality.Thephysicochemicalpropertiesofstarchinricegrainsandthechemicalcompositionofricegrainsareinfluencedbyvariety(geneticbackground)andgrowthenvironmentfMcCalletal,1953;Aboubacaretal2006;InukaiandHirayama.20101.Growth...
Our study revealed a rather high degree of variability in the composition of Bacteroidota communities across the range of soils studied and a strong influence of chemical parameters on their biodiversity. Microbial diversity is part of biodiversity and is crucial in soil environments because ...
Therefore, exploring the amino acid composition is also important in evaluating the nutritional quality of seed storage proteins in faba bean. Seed storage proteins have been widely studied in soy- bean, rice, Arabidopsis thaliana, wheat, and pea (Scott et al. 1992; Meinke et al. 1981; Choi...
"Components of the wholesale bid-ask spread and the structure of grain markets: the case of rice in India." Agricultural Economics 21, 173-189.Jha R,Murthy K V B,Nagarajan H K. Components of the wholesale bid-ask spread and the structure of grain markets:the case of rice in India[J]...
A. et al. Atomic-scale chemical imaging of composition and bonding by aberration-corrected microscopy. Science 319, 1073–1076 (2008). CAS Google Scholar Born, M. & Wolf, E. Principles of Optics 6th edn (Pergamon, 1980). Google Scholar Gabor, D. The Electron Microscope (Chemical ...
Composition and metabolic functions of the microbiome in fermented grain during light-flavor Baijiu fermentation[J]. Microorganisms,2020,8(9):1281. doi: 10.3390/microorganisms8091281 [31] WANG Y, ZHANG Z, LU X, et al. Genetic engineering of an industrial yeast Candida glycerinogenes for ...
However, LT reduced gelatinization temperature and enthalpy. For eating quality, the palatability of cooked rice under LT decreased, which was related to higher hardness as well as lower stickiness and gel consistency. Conclusions Low temperature during grain filling led to the deterioration of eating...
Given that the nutritional and calorific value of crops are, by and large, determined by their chemical composition, identifying the genetic bases that control the accumulation of metabolites is of fundamental importance for attempts at crop improvement. For this reason, many studies have been ...
View PDFView articleView in ScopusGoogle Scholar Anwar et al., 2014 F. Anwar, T. Mahmood, T. Mehmood, F. Aladedunye Composition of fatty acids and tocopherols in cherry and lychee seed oils Journal: Journal Of Advances In Biology, 5 (1) (2014) Google Scholar Bajaj et al., 2018 R....