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Effect of environmental temperature at the milky stage on amylose content and fine structure of amylopectine of waxy and nonwaxy endosperm starches of rice (Oryzasativa L.) = Effet de la température ambiante lors du premier stade de la formation des grains, sur la teneur en amylose et la structure des particules d'amylopectine d'amidons d'endosperme de riz cireux ou non (Oryza sativa L.)ASAOKA, M; OKUNO, K; FUWA, H et al.Agricultural and biological chemistry. 1985, Vol 49, Num 2, pp 373-379, issn 0002-1369Article

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Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypesITURRIAGA, Laura B; LOPEZ DE MISHIMA, Beatriz; ANON, Maria Cristina et al.Food research international. 2006, Vol 39, Num 6, pp 660-666, issn 0963-9969, 7 p.Article

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