Cooking quality and physicochemical traits of upland rice with different amylose content.

BASSINELLO, P. Z.; FONSECA, R. C.; KOAKUZU, S. N.; CARVALHO, R. N.; MORAIS, J.; FRANCO, C. M. L.

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Cooking quality and physicochemical traits of upland rice with different amylose content.

2014

IRC14-0643.

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English. The objective of this study is to characterize genotypes of upland rice with different amylose content regarding cooking quality by using different physicochemical tools.

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AGROVOC Keywords

amilose arroz cocção genótipo oryza sativa

Bibliographic information

Language

English

License

openAccess

Type

Parte De Livro

Corporate Author

PRISCILA ZACZUK BASSINELLO, CNPAF; RAIZA CAVALCANTE FONSECA, UFG; SELMA NAKAMOTO KOAKUZU, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; J. MORAIS, UNESP, São José do Rio Preto-SP; C. M. L. FRANCO, UNESP, São José do Rio Preto-SP.

In AGRIS since: 2023-03-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Empresa Brasileira de Pesquisa Agropecuária

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Links

http://www.alice.cnptia.embrapa.br/alice/handle/doc/1001156

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