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A study of the chemical and physical properties of the amylopectins of rice, the enzymic factors governing their architecture, and the relation of their variations to cooking and processing characteristics of different varieties of rice, to obtain basic information needed for the increased utilization of rice Final technical report

Main Author:
Akazawa, Takashi.
Other Authors:
Nagoya Daigaku. Research Institute for Biochemical Regulation.
Format:
Book
Language:
English
Subjects:
Rice Milling and baking qualities
Cooking (Rice)
View in NAL's Catalog:
CAT71305353