Notes on amylose content used as rice grain quality index in Spain
1995
Carreres, Ramón | Ballesteros, Rafael | Sendra, Juan
In Spain, among other breeding objectives, improvement of the grain quality is necessary regarding the following attributes: grain length and shape, translucency, the quantitity of defective kernels and milling quality. Nevertheless, the northern European Market, which prefers long grain varieties, 'is a potential outlet for long grain rice. Therefore, cooking and eating qualities have recently been considered in Spain. Amylose content is considered to be the single most important characteristic for predicting rice cooking and processing behaviors (Juliano, 1979a, 1979b; Webb, 1985; Carreres, 1988). This parameter is therefore being used for screening breeding lines in specific Spanish rice improvement programs for better cooking quality.
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