International Cooperative Testing of the Alkali Digestibility Values for Milled Rice

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dc.creatorJuliano, Bienvenido O.
dc.creatorBlakeney, A.B.
dc.creatorButta, I.
dc.creatorCastillo, D.
dc.creatorChoudhury, N.H.
dc.creatorIwasaki, T.
dc.creatorShibuya, N.
dc.creatorKongseree, N.
dc.creatorLapis, E.T.
dc.creatorMurty, V. V. S.
dc.creatorPaule, C.M.
dc.creatorPerez, C.M.
dc.creatorWebb, B.D.
dc.date1982-01
dc.date2024-12-19T12:56:22Z
dc.date2024-12-19T12:56:22Z
dc.date.accessioned2026-06-27T04:10:54Z
dc.descriptionAn international cooperative test involving 11 laboratories showed that comparable results were obtained for alkali digestibility of five milled rice samples by the scoring methods ofLittleet al. andBhattacharyaandSowbhagyaand that 1.7% KOH gave better varietal differentiation of rice starch gelatinization temperature by both methods than 1.1 and 1.4% KOH.
dc.identifierhttps://hdl.handle.net/10568/166546
dc.identifier.urihttp://hdl.handle.net/123456789/24208
dc.languageen
dc.publisherWiley
dc.sourceJuliano, B. O.; Blakeney, A. B.; Butta, I.; Castillo, D.; Choudhury, N. H.; Iwasaki, T.; Shibuya, N.; Kongseree, N.; Lapis, E. T.; Murty, V. V. S.; Paule, C. M.; Perez, C. M. and Webb, B. D. 2006. International Cooperative Testing of the Alkali Digestibility Values for Milled Rice. Starch Stand#228;rke, Volume 34 no. 1 p. 21-26
dc.subjecttesting
dc.subjectalkali digestibility values
dc.subjectmilled rice
dc.titleInternational Cooperative Testing of the Alkali Digestibility Values for Milled Rice
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)