Modification of the Simplified Amylose Test for Milled Rice
| dc.creator | Perez, C.M. | |
| dc.creator | Juliano, Bienvenido O. | |
| dc.date | 1978-01 | |
| dc.date | 2024-12-19T12:56:23Z | |
| dc.date | 2024-12-19T12:56:23Z | |
| dc.date.accessioned | 2026-06-27T04:13:30Z | |
| dc.description | A simplified method of amylose assay with undefatted milled rice and iodine color development in acetate buffer solution shows interference of amylopectin‐iodine complex and residual lipid. These interferences can be reduced by replacing amylose for the standard curve with undefatted check rice samples whose amylose content has been determined on cold‐ethanol defatted samples at pH 10.2. A constant difference due to residual lipids was noted in the amylose content for nonwaxy samples. | |
| dc.identifier | https://hdl.handle.net/10568/166552 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/25694 | |
| dc.language | en | |
| dc.publisher | Wiley | |
| dc.source | Perez, C. M.; Juliano, B. O. 2006. Modification of the Simplified Amylose Test for Milled Rice. Starch Stand#228;rke, Volume 30 no. 12 p. 424-426 | |
| dc.subject | amylose | |
| dc.subject | analysis | |
| dc.subject | milled rice | |
| dc.title | Modification of the Simplified Amylose Test for Milled Rice | |
| dc.type | Journal Article |