Deploying viscosity and starch polymer properties to predict cooking and eating quality models: A novel breeding tool to predict texture
Sign Up to like & getrecommendations! Published in 2021 at "Carbohydrate Polymers"
DOI: 10.1016/j.carbpol.2021.117766
Abstract: Highlights • Multivariate analysis was used to develop twelve cooking and eating quality classes.• Two-layered random forest model was used to predict rice classification.• High classification accuracy of cooking and eating quality ideotypes were obtained.•… read more here.
Keywords: starch polymer; cooking eating; viscosity starch; eating quality ... See more keywords
Combined Effects of Different Alleles of FLO2, Wx and SSIIa on the Cooking and Eating Quality of Rice
Sign Up to like & getrecommendations! Published in 2022 at "Plants"
DOI: 10.3390/plants11172249
Abstract: The improvement of the cooking and eating quality (CEQ) of rice is one of the major objectives of current rice-breeding programs. A few major genes such as Waxy (Wx) and starch synthase IIa (SSIIa) have… read more here.
Keywords: different alleles; eating quality; rice; cooking eating ... See more keywords