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J-GLOBAL ID：200902184752031695   Reference number：02A0270888

Structural Differences in Amylopectin Affect Waxy Rice Processing.

餅米の加工に及ぼすアミロペクチン構造の影響

Author (4)： OKAMOTO K (Plant-Biotechnol. Inst., Ibaraki, JPN) ,  KOBAYASHI K (Niigata Agricultural Res. Inst., Niigata, JPN) ,  HIRASAWA H (Plant-Biotechnol. Inst., Ibaraki, JPN) ,  UMEMOTO T (National Inst. Crop Sci., Ibaraki, JPN)
Material： Plant Production Science  (Plant Prod Sci)
Volume： 5  Issue： 1  Page： 45-50  Publication year： Mar. 2002 
JST Material Number： L3405A  ISSN： 1343-943X  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Amylopectin ,...

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JST classification (2)： General  (FJ04010T) ,  Carbohydrates and sugar chains in general  (EB06010I)

Reference (22)：

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• Ishizaki, K., Nakamura K., Azuma, S, Kobayashi, K., Abe, S. and Hoshi, T. 1996. Studies on processing suitability of glutinous rice. III. Hardness of mochi dough derived from Koganemochi. Hokuriku Sakumotsu Gakkaiho 31 : 16-17^***.

Terms in the title (2)： 餅米 ,  アミロペクチン