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Genetic evaluation and utilization (GEU) program. Factors that affect grain quality. Substances associated with rice starch granules

Genetic evaluation and utilization (GEU) program. Factors that affect grain quality. Substances associated with rice starch granules

Annual Report for 1978: 29-30

The N content of rice starch increased progressively with the amylose content from 1.7 to 30.3% DM while bound lipid content was 0.03-0.44%, being highest in intermediate-amylose rice Bound protein, glycolipids, fatty acids and P were some of the other substances associated with starch granules.

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