Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties.

Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties.

A total of 787 non-waxy rice lines- 116 hybrids and 671 inbreds-were used to study the apparent amylose content (AAC), gelatinization temperature (GT), and rapid visco analyzer (RVA) pasting viscosity properties of rice starch to understand their importance in breeding better rice varieties. The inv...

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Bibliographic Details
Main Authors: Yunlong Pang, Jauhar Ali, Xiaoqian Wang, Neil Johann Franje, Jastin Edrian Revilleza, Jianlong Xu, Zhikang Li
Format: Article
Language:English
Published: Public Library of Science (PLoS) 2016-01-01
Series:PLoS ONE
Online Access:http://europepmc.org/articles/PMC5167365?pdf=render

Internet

http://europepmc.org/articles/PMC5167365?pdf=render

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