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Updated: Jul 27, 2025

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
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Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

Published on: January 25, 2022

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高核延长大米的物理化学特性和组织结构 (高核延长大米)

Anna Arina Bt Ab Halim1, Mohd Y Rafii1,2, Mohamad B Osman3

  • 1Laboratory of Climate Smart Food Crop Production, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia.

Foods (Basel, Switzerland)
|June 10, 2023
PubMed
概括

热处理显著改变了大米的物理化学特性和组织结构. 马赫苏里·穆坦和巴斯马蒂370显示了增强的核延长,与水吸收正相关,为培育高延长水品种提供了见解.

关键词:
绝对的粉糖是绝对的年龄化的衰老.氨基氨酸的使用方法显而易见的粉糖.分支链长度分布的分支链长度分布凝透色谱 (GPC) 是一种凝透色谱.扫描电子显微镜 (SEM) 扫描电子显微镜

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