Flavor Development in Rice

Louis M.T. Bradbury; Robert J. Henry; Daniel L.E. Waters

doi:10.1002/9781444302493.ch6

Flavor Development in Rice

Louis M.T. Bradbury, Robert J. Henry, Daniel L.E. Waters

Southern Cross University

Research output: Book chapter/Published conference paper › Chapter

5 Citations (Scopus)

Original language	English
Title of host publication	Biotechnology in Flavor Production
Publisher	Wiley-Blackwell
Pages	130-146
Number of pages	17
ISBN (Print)	140515649X, 9781405156493
DOIs	https://doi.org/10.1002/9781444302493.ch6
Publication status	Published - 02 Feb 2009

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10.1002/9781444302493.ch6

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@inbook{600e14e4ee1e4f7eab25a6610ae7b41d,

title = "Flavor Development in Rice",

keywords = "BAD enzymes and 2AP synthesis, Betaine aldehyde dehydrogenase paralog (BAD2), Gelatinisation temperature (GT), Lipoxygenase (LOX) isozymes, Near-isogenic rice lines (NIL), Oxidised linoleic acid, Rice starch with semi-crystalline structure, Single nucleotide polymorphisms (SNPs), Starch composed of amylase and amylopectin (glucose polymer)",

author = "Bradbury, {Louis M.T.} and Henry, {Robert J.} and Waters, {Daniel L.E.}",

year = "2009",

month = feb,

day = "2",

doi = "10.1002/9781444302493.ch6",

language = "English",

isbn = "140515649X",

pages = "130--146",

booktitle = "Biotechnology in Flavor Production",

publisher = "Wiley-Blackwell",

address = "United States",

}

TY - CHAP

T1 - Flavor Development in Rice

AU - Bradbury, Louis M.T.

AU - Henry, Robert J.

AU - Waters, Daniel L.E.

PY - 2009/2/2

Y1 - 2009/2/2

KW - BAD enzymes and 2AP synthesis

KW - Betaine aldehyde dehydrogenase paralog (BAD2)

KW - Gelatinisation temperature (GT)

KW - Lipoxygenase (LOX) isozymes

KW - Near-isogenic rice lines (NIL)

KW - Oxidised linoleic acid

KW - Rice starch with semi-crystalline structure

KW - Single nucleotide polymorphisms (SNPs)

KW - Starch composed of amylase and amylopectin (glucose polymer)

UR - http://www.scopus.com/inward/record.url?scp=79960996225&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=79960996225&partnerID=8YFLogxK

U2 - 10.1002/9781444302493.ch6

DO - 10.1002/9781444302493.ch6

M3 - Chapter

AN - SCOPUS:79960996225

SN - 140515649X

SN - 9781405156493

SP - 130

EP - 146

BT - Biotechnology in Flavor Production

PB - Wiley-Blackwell

ER -

Flavor Development in Rice

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