Title:	Cooking quality and physicochemical traits of upland rice with different amylose content.
Authors:	BASSINELLO, P. Z. FONSECA, R. C. KOAKUZU, S. N. CARVALHO, R. N. MORAIS, J. FRANCO, C. M. L.
Affiliation:	PRISCILA ZACZUK BASSINELLO, CNPAF; RAIZA CAVALCANTE FONSECA, UFG; SELMA NAKAMOTO KOAKUZU, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; J. MORAIS, UNESP, São José do Rio Preto-SP; C. M. L. FRANCO, UNESP, São José do Rio Preto-SP.
Date Issued:	2014
Citation:	In: INTERNATIONAL RICE CONGRESS, 4., 2014, Bangkok. Rice for the world. Bangkok: IRRI, 2014.
Description:	The objective of this study is to characterize genotypes of upland rice with different amylose content regarding cooking quality by using different physicochemical tools.
Thesagro:	Arroz Oryza sativa Amilose Cocção Genótipo
Notes:	IRC14-0643.
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CNPAF)