Chemical composition and physical property difference of rice starch from chemical induced mutants
碩士 === 國立臺灣大學 === 食品科技研究所 === 91 === Twenty-six starches of rice mutants from chemical mutation (sodium azide) and the origin Tainung 67 cultivar were used to study the effects of starch molecular structure on physical properties involving gelatinization and gelation. The amylose content...
Main Authors: | yung_hsuan Chen, 陳永軒 |
---|---|
Other Authors: | Ting-Jang Lu |
Format: | Others |
Language: | zh-TW |
Published: |
2002
|
Online Access: | http://ndltd.ncl.edu.tw/handle/51663787440315111204 |
Similar Items
-
Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Characteristics of Basmati Rice
by: S.J. Kale, et al.
Published: (2015-09-01) -
Influences of Emulsifiers on the Physico-chemical Properties of Rice Flours and Starches.
by: Wu Yi Chang, et al.
Published: (1993) -
Effects of addition of different starches on physical and chemical properties of milkfish products
by: Hsiao, Chin-Wen, et al.
Published: (2016) -
Correlation between the Physico-chemical Properties and the Starch Gelatinization Rate of Rice
by: ZHU,LI-WEN, et al.
Published: (1992) -
Grain Quality and Starch Physicochemical Properties of Chalky Rice Mutant
by: Chu-Xin Wang, et al.
Published: (2021-08-01)