Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage

Temperature during the growing season is a critical factor affecting grain quality. High temperatures at grain filling affect kernel development, resulting in reduced yield, increased chalkiness, reduced amylose content, and poor milling quality. Here, we investigated the grain quality and starch st...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2016-05, Vol.64 (20), p.4048-4057
Hauptverfasser:	Zhang, Changquan, Zhou, Lihui, Zhu, Zhengbin, Lu, Huwen, Zhou, Xingzhong, Qian, Yiting, Li, Qianfeng, Lu, Yan, Gu, Minghong, Liu, Qiaoquan
Format:	Artikel
Sprache:	eng
Schlagworte:	Cooking Edible Grain - chemistry Edible Grain - growth & development Humans Oryza - chemistry Oryza - growth & development Seeds - chemistry Seeds - growth & development Starch - chemistry Taste Temperature
Online-Zugang:	Volltext
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