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PRODUCTION AND UTILIZATION
STRUCTURE AND GROSS COMPOSITION
8 other sections not shown
aleurone alkali spreading value amino acid Amylograph amylopectin amylose aroma Biliaderis bioavailability brown rice carbohydrate caryopsis cell wall Cereal cooked rice correlated Crude cysteine defatted dietary fiber digestibility Eggum endosperm extraction extrusion fatty acids Food fraction gelatinization gene globulin glutelin glycemic index grain quality growing rats hardness head rice high-AC rices high-GT high-protein higher hull increased indica Instron intermediate AC intermediate-GT IRRI japonica rices Juliano and Villareal layer lipids low-AC rice low-GT lower lysine lysine content milled rice moisture mutants nonwaxy rice noodles Nutrition parboiled rice Perez Philippines PhilRice phytic acid prolamin properties protein protein content protein quality ratio residues resistant starch rice bran oil rice diet rice flour rice grain rice protein rough rice samples seed soluble staling starch granules storage Table temperature texture varieties Villareal 1993 viscosity wheat