Gelatinization Temperature of Starch in Dry Cell Electrolyte
نویسندگان
چکیده
منابع مشابه
Gelatinization temperature of rice explained by polymorphisms in starch synthase.
The cooking quality of rice is associated with the starch gelatinization temperature (GT). Rice genotypes with low GT have probably been selected for their cooking quality by humans during domestication. We now report polymorphisms in starch synthase IIa (SSIIa) that explain the variation in rice starch GT. Sequence analysis of the eight exons of SSIIa identified significant polymorphism in onl...
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ژورنال
عنوان ژورنال: Journal of The Electrochemical Society of Japan
سال: 1959
ISSN: 0013-4678,2435-5666
DOI: 10.5796/jesj.27.4-6.e98