Comparison of physicochemical properties and starch structure of red rice and cultivated rice.

  title={Comparison of physicochemical properties and starch structure of red rice and cultivated rice.},
  author={James Patindol and Amber Flowers and Meng-I Kuo and Ya-Jane Wang and David V. Gealy},
  journal={Journal of agricultural and food chemistry},
  volume={54 7},
Sixteen red rice accessions from the southern United States were studied for their physical, milling, pasting, and thermal properties, chemical composition, and starch fine structure relative to cultivated medium- and long-grain rice varieties. All red rice samples were medium-grain, but their physicochemical properties were different from those of Bengal, a cultivated medium-grain rice. Their apparent amylose and crude protein contents were generally higher, and their amylopectin structure… CONTINUE READING

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