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Transverse Sectioning of Mature Rice (Oryza sativa L.) Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
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Presence of amylose crystallites in parboiled rice

Lieve Lamberts1, Sara V Gomand, Veerle Derycke

  • 1Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Leuven, Belgium. Lieve.Lamberts@biw.kuleuven.be

Journal of Agricultural and Food Chemistry
|March 13, 2009
PubMed

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