Instituto Internacional de Investigación del Arroz (IRRI)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/22151
Examinar
103 resultados
collection.search.results.head
Ítem Varietal Differences in Properties of Extrusion-Cooked Rice Flour(Elsevier) de Mosqueda, Mercedes B.; Perez, Consuelo M.; Juliano, Bienvenido O.; del Rosario, Ricardo R.; Bechtel, Donald B.Ítem Rice quality, studies on physicochemical properties of rice(American Chemical Society) Juliano, Bienvenido O.; Bautista, G.M.; Lugay, J.C.; Reyes, A.C.Ítem Soluble Silicic Acid As a Sucking Inhibitory Substance in Rice Against the Brown Plant Hopper (Delphacidae, Homoptera)(Wiley) Yoshihara, T.; Sogawa, K.; Pathak, M.D.; Juliano, Bienvenido O.; Sakamura, S.Ítem Effect of Extrusion Cooking on Nutritional Value of Rice Flour(Elsevier) Eggum, Bjørn O.; Juliano, Bienvenido O.; Ibabao, Maria Gracia B.; Perez, Consuelo M.Ítem Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice(Wiley) Maniñgat, C.C.; Juliano, Bienvenido O.Ítem Properties of Glutelin From Mature and Developing Rice Grain(Elsevier) Villareal, Ruth M.; Juliano, Bienvenido O.Ítem International Cooperative Testing on the Amylose Content of Milled Rice(Wiley) Juliano, Bienvenido O.; Perez, C.M.; Blakeney, A.B.; Castillo, T.; Kongseree, N.; Laignelet, B.; Lapis, E.T.; Murty, V. V. S.; Paule, C.M.; Webb, B.D.Ítem Cooked Rice Aroma and 2-Acetyl-1-Pyrroline(American Chemical Society) Buttery, Ron G.; Ling, Louisa C.; Juliano, Bienvenido O.; Turnbaugh, Jean G.Ítem Cause of Varietal Difference in Insulin and Glucose Responses to Ingested Rice(Springer) Juliano, Bienvenido O.; Goddard, Mary S.Ítem Varietal Differences in Physicochemical Properties of Waxy Rice Starch(Wiley) Juliano, Bienvenido O.; Villareal, R.M.; Baños, Los