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《Journal of the Chinese Cereals and Oils Association》 2006-04
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Relation Between Protein,Lipids of Rice and Rice Quality:A Review

Liu Yi Cheng Fangmin(Institute of crop science of Zhejiang University,Hangzhou 310029)  
The characters of protein and lipids of rice are introduced,and the effects of protein and lipids on cooking quality,storage quality,aspect quality and processing quality of rice are reviewed.This paper seeks to provide theory guidance for high quality rice breeding and rice product processing.
【Fund】: 国家自然科学基金资助项目(30477102030070435)
【CateGory Index】: TS212
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