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Article
A study on the lipid components of rice in relation to palatability and storage
For better understanding of the relationship between palatability and lipid components of rice, seven Korean rice varieties (Samkwang, Gopum, Chucheong, Ilpum, Palgong, Samnam, and Dobong), with a wide variati...
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Article
Comparative study of the physicochemical properties of rice endosperm components expressing Sugary-2 mutant in different genetic backgrounds
The physicochemical properties of the endosperm components of sugary-2 mutant rice were examined, characterized and compared to that of the normal type. The protein and amylose contents as well as the palatabilit...
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Article
Pasting and Amylose Component Characteristics of Seven Rice Cultivars
Seven rice cultivars with different eating qualities, especially pasting and physicochemical characteristics of the carbohydrates components in rice endosperm, were analyzed for their correlation with the pala...