Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content by Md Dilshad Karim, Md Abuhena, Md Delower Hossain, Md Mostakim Billah

Subjects: Get full text

Improving panicle blast resistance and fragrance in a high-quality japonica rice variety through breeding by Junhua Ye, Junhua Ye, Kai Wang, Yi Wang, Zhipeng Zhao, Ying Yan, Hang Yang, Lixia Zhang, Lixia Zhang, Zejun Hu, Zejun Hu, Zhenying Shi, Dapeng Sun, Jianjiang Bai, Liming Cao, Liming Cao, Shujun Wu, Shujun Wu

Subjects: Get full text

Adjusting the amylose content of semi-glutinous japonica rice by genome editing of uORF6 in the Wx gene by Kai Lu, Yadong Zhang, Lei He, Cheng Li, Wenhua Liang, Tao Chen, Qingyong Zhao, Zhen Zhu, Ling Zhao, Chunfang Zhao, Xiaodong Wei, Shu Yao, Lihui Zhou, Qiaoquan Liu, Cailin Wang

Subjects: Get full text

Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers by Sabah Mounir, Randa Mohamed, K. V. Sunooj, Sohier El-Saidy, Eman Farid

Subjects: Get full text

Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli by Tran Ngoc Giau, Hong Van Hao, Ngo Van Tai, Vo Quang Minh, Nguyen Minh Thuy

Subjects: Get full text