Results 231 to 240 of about 65,415 (322)

Research note : Activity of granule-bound starch synthase is an important determinant of amylose content in rice endosperm

, 2002
Takayuki Umemoto, Kazuo Terashima
openalex   +1 more source

Comprehensive evaluation of thermal processing on the edible quality, flavor and starch properties of Chinese yam. [PDF]

Food Chem X
Chen L, Bi J, Li H, Yang L, Zhang M, Li Z, Kan H, Liu Y, Zhao G, Cao C.   +9 more
europepmc   +1 more source

The amylose to amylopectin ratio of starch of the rice used as the raw material for sake brewing

, 1955
Kikuo NOSIRO, Syozi KAYASIMA
openalex   +2 more sources

Electrospinning of nanofibers and the functional potential of starch: a comprehensive review. [PDF]

Discov Nano
Farahani AH, Moghadam RZ, Marandi M.
europepmc   +1 more source

8. Distribution and Utilization of Low Amylose Rice Genetic Resources in Myanmar

, 2005
Tun Ye Tint, Kenji Irie, Than Sein, Hidekazu Toyohara, Kazuto Shirata, Fumio Kikuchi, Hiroshi Fujimaki   +6 more
openalex   +1 more source

Data-driven regression analysis of amylose using Sombor molecular descriptors. [PDF]

Sci Rep
Mufti ZS, Asim M, Shflot AS, Saeed ST, Younis J.   +4 more
europepmc   +1 more source

Stress Relaxation of Aqueous Gels of Amylose, Amylopectin, and their Blends

, 1978
Takeshi Amari, Matao Nakamura
openalex   +2 more sources

Effects of Co-Fermentation with <i>Lactobacillus</i> and Yeast on the Structural and Physicochemical Properties of Millet Starch. [PDF]

Foods
Guo X, Lin M, Liu J, Chu H, Roslina MM, Zheng N, Li X, Wang Y, Nan B, Wang X, Piao C, Wang Y, Li X.   +12 more
europepmc   +1 more source

Volatile Compound Profiling and Quality Assessment of Sweet Fermented High-Amylose Rice: A Comparative GC-MS Analysis with Traditional Glutinous Rice Fermentation. [PDF]

Molecules
Chucheep K, Siriwong N, Lai ZW, Phanchindawan N.   +3 more
europepmc   +1 more source