کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10544482 | 963593 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Identification of coarse (IR-8), fine (PR-106) and superfine (Basmati-386) rice cultivars
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Identification of coarse (IR-8), fine (PR-106) and superfine (Basmati-386) rice cultivars Identification of coarse (IR-8), fine (PR-106) and superfine (Basmati-386) rice cultivars](/preview/png/10544482.png)
چکیده انگلیسی
Physical, cooking and protein characteristics of coarse (IR-8), fine (PR-106) and superfine (Basmati-386) rice cultivars were studied for establishing criteria of identification. Paddy grains of Basmati-386 had the least thousand seed weight while milled rice had maximum kernel length and L/B ratio. Basmati-386 took minimum cooking time and exhibited the highest elongation ratio. The ÎL/ÎW ratio better distinguished the three cultivars as Basmati-386 had a significantly higher value. SDS-PAGE of globulin and glutelin could be used as an identification tool for differentiating the three cultivars by protein patterns.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 91, Issue 2, June 2005, Pages 227-233
Journal: Food Chemistry - Volume 91, Issue 2, June 2005, Pages 227-233
نویسندگان
Gurpreet Kaur Thind, D.S. Sogi,