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Relationship between Total Solids and Iodine Colorimetry in Cooking Quality of Rice
Total Solids Iodine Colorimetry Cooking Quality of Rice
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2009/7/22
Relationship between Total Solids and Iodine Colorimetry in Cooking Quality of Rice.
THE GENOTYPE EFFECT ON THE RATIO OF WET GLUTEN CONTENT TO TOTAL WHEAT GRAIN PROTEIN
protein wet gluten ratio WG/P, Gluten Index
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2010/12/2
Gluten proteins are primarily responsible for the end-use wheat quality and quite a number of methods for gluten quality evaluation was suggested and applied. The aim of the work presented here was to...