Year: 1977
Type: article
Abstract: Temperature during grain ripening has been shown to affect amylose content and gelatinization temperature of rice starch (1–6). These studies demonstrated that high ambient temperature results in lower amylose content and higher gelatinization temperature of the starch. Rice starches obtained from rice grains that matured at lower temperature had higher iodine blue values and were more susceptible to alkali digestion than those that ripened at higher temperature.
Source: Soil Science & Plant Nutrition
Institutions: International Rice Research Institute, Gifu University
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W1968352663