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Abstract

Rice (Oryza sativa L.) is the staple food of over half the world’s people. Worldwide, it is grown on 150 million hectares, more than 10% of total arable land. Total world production exceeds 500 million tonnes of rough rice (paddy). Ninety five per cent of the world’s rice is grown by less developed countries, mostly in Asia (IRRI, 1995).

Keywords

Starch Granule Brown Rice Amylose Content International Rice Research Institute Cooking Quality 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Chapman & Hall 1996

Authors and Affiliations

  • A. B. Blakeney

There are no affiliations available

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