Cooking quality and physicochemical traits of upland rice with different amylose content.

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dc.contributorPRISCILA ZACZUK BASSINELLO, CNPAF; RAIZA CAVALCANTE FONSECA, UFG; SELMA NAKAMOTO KOAKUZU, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; J. MORAIS, UNESP, São José do Rio Preto-SP; C. M. L. FRANCO, UNESP, São José do Rio Preto-SP.
dc.creatorBASSINELLO, P. Z.
dc.creatorFONSECA, R. C.
dc.creatorKOAKUZU, S. N.
dc.creatorCARVALHO, R. N.
dc.creatorMORAIS, J.
dc.creatorFRANCO, C. M. L.
dc.date2014-12-02T07:52:40Z
dc.date2014-12-02T07:52:40Z
dc.date2014-12-01
dc.date2014
dc.date2014-12-02T07:52:40Z
dc.date.accessioned2026-07-01T00:01:05Z
dc.descriptionThe objective of this study is to characterize genotypes of upland rice with different amylose content regarding cooking quality by using different physicochemical tools.
dc.descriptionIRC14-0643.
dc.identifierIn: INTERNATIONAL RICE CONGRESS, 4., 2014, Bangkok. Rice for the world. Bangkok: IRRI, 2014.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1001156
dc.identifier.urihttp://hdl.handle.net/123456789/395528
dc.languageeng
dc.rightsopenAccess
dc.subjectArroz
dc.subjectOryza sativa
dc.subjectAmilose
dc.subjectCocção
dc.subjectGenótipo
dc.titleCooking quality and physicochemical traits of upland rice with different amylose content.
dc.typeResumo em anais e proceedings

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