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2 2012

1 2012

 

1-6 2011

1-6 2010

1-6 2009

 

 

- ISSN 2079-8733

ʠ 633.18: 551.5


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In the paper these are determined amylographic characteristics of varieties and variety samples with different amylose content. These are shown viscosity features while heating and cooling of starchy paste.
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Keywords: rice, amylose, viscosity, grain quality, groats.

 

© 2009
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