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2010•Iranian Society of Crops and Plant Breeding SciencesRequires access

Starch viscosity properties: new criteria for assessment of cooking quality of rice (Oryza sativa L.) cultivars.

Mehrzad Allahgholipour, Babak Rabiei, Asghar Ebadi, Maryam Hosseini Chaleshtori, Mitra Yekta

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Key concepts: Oryza sativa, Cultivar, Starch, Agronomy, Biology, Viscosity, Biotechnology, Food science

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Starch viscosity properties: new criteria for assessment of cooking quality of rice (Oryza sativa L.) cultivars. — Research Paper | ScholarLens