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Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties
Brewer's rice Hardness Non-white-core kernel Starch White-core kernel
2009/7/24
This study was designed to determine whether or not the difference in the physical properties between white-core and non-white-core kernels of the rice varieties for sake brewing is associated with th...
Effects of Variations in Starch Synthase on Starch Properties and Eating Quality of Rice
Amylopectin Amylose Cooked rice quality Near-isogenic line Rice (Oryza sativa L.) Starch properties Starch synthase
2009/7/23
We evaluated the effects of functional variation in three starch synthases in rice (Oryza sativa L.)-granule-bound starch synthase I (GBSSI, wx), starch synthase I (SSI, SSI), and starch synthase IIa ...
Relationship between the Starch Properties of White-Core Tissue and Polishing Characteristics in Brewers’Rice Kernels
Brewers’rice Polishing property Starch property White-core kernel
2009/7/21
The kernels of Hattan-nishiki No. 1 and Kairyo-omachi have larger air spaces in the white-core tissue and are broken easily during the process of polishing when compared with those of Senbon-nishiki a...
