Keyphrases
Rice
100%
Health Benefits
100%
Grain Quality
100%
Phospholipids
100%
Quality Benefit
100%
Rice Grain
20%
Phosphatidylcholine
20%
Phospholipid Composition
20%
Starch
10%
Asian Countries
10%
Cereals
10%
Positive Impact
10%
Amylose
10%
Gene-environment Interaction
10%
Inconsistency
10%
Starch Lipids
10%
Eating Quality
10%
Cooking Quality
10%
Rice Lipids
10%
Lipids
10%
Human Health
10%
Brown Rice
10%
Phosphatidylethanolamine
10%
Rice Bran
10%
Paddy Rice
10%
Human Disease
10%
Inclusion Complex
10%
Functional Significance
10%
Starch Digestibility
10%
Rice Endosperm
10%
Rice Quality
10%
Starch Physicochemical Properties
10%
Rice Eating Quality
10%
Staple Food
10%
Rancid Flavor
10%
Phosphatidylinositol
10%
Phospholipid Analysis
10%
Dietary Phospholipids
10%
Minor nutrients
10%
End-use Quality
10%
Class Distribution
10%
Analytical Profile
10%
E-factor
10%
Nutritional Significance
10%
Agricultural and Biological Sciences
Phospholipid
100%
Grains
15%
Lecithin
15%
Brown Rice
7%
Paddies
7%
Rice Bran
7%
Staple Food
7%
Endosperm
7%
Phosphatidylinositol
7%
Phosphatidylethanolamine
7%
Digestibility
7%
Digestion
7%
Amylose
7%