Elevated Ripening Temperature Mitigates the Eating Quality Deterioration of Rice in the Lower Grain Position Due to the Improvement of Starch Fine Structure and Properties
Elevated ripening temperature (ET) impacts rice grain quality. In this study, two rice varieties were investigated to evaluate the characterization of starch fine structure and grain eating quality under ET conditions. Rice exposure to ET increased the proportion of large-sized granules and starch g...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-11-01
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| Series: | Agronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/13/12/2944 |