Characteristics of Physicochemical Properties of Chalky Grains of <i>Japonica</i> Rice Generated by High Temperature during Ripening

Global warming has caused devastating damage to starch biosynthesis, which has led to the increase in chalky grains of rice. This study was conducted to characterize the qualities of chalky rice grains and to develop the estimation formulae for their quality damage degree. We evaluated the chalkines...

詳細記述

書誌詳細

出版年:	Foods
主要な著者:	Sumiko Nakamura, Ayaka Satoh, Masaki Aizawa, Ken’ichi Ohtsubo
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2021-12-01
主題:	rice high-temperature damage retrogradation degree of hardness α-amylase activity
オンライン･アクセス:	https://www.mdpi.com/2304-8158/11/1/97