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Physico-ecological Studies on Quality Formation of Rice Kernel : III. Effects of ripening stage and some ripening conditions on free amino acids in milled rice kernel and in the exterior of cooked rice
Cooked rice Eating quality Free amino acids Milled rice
2009/8/6
Free amino acids (FAA) in the cooked rice exterior and in milled rice kernels (ground milled rice) were studied from the standpoint of taste. The amount and proportion of FAA in the exterior of cooked...
The Effect of Amino Acids on the Viability of Cryopreserved Rice Cells
Amino acids Cell culture Cryopreservation Rice
2009/7/16
The effects of different kinds of amino acids on the viability of cryopreserved rice were examined. An application of glutamine or aspartic acid enhanced the viability, wheres glycine was deleterious ...