Claim · model-written summary
Delayed nitrogen application lowered rice flour viscosity characteristics.
- Taxon
- japonica rice
Oryza sativa Japonica Groupt0 - Treatment
- delaying this nitrogen applicatione0
- Outcome
- characteristic values of rice flour viscositiese0
- Direction
- lowerede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“delaying this nitrogen application lowered the characteristic values of rice flour viscosities”
t0“japonica rice”
Title
Qun Hu; Qiuyuan Liu; Weiqin Jiang; et al. Journal of the Science of Food and Agriculture 2020. doi:10.1002/jsfa.10872
Other claims from this paper (8)
- Intervention effect Delayed nitrogen application made starch granule surfaces uneven.
- Intervention effect Delayed nitrogen application significantly reduced starch particle size.
- Intervention effect Delayed nitrogen application increased polished rice rate, chalkiness, and protein content.
- Intervention effect Delayed nitrogen application decreased apparent amylose content.
- Intervention effect Delayed nitrogen application increased relative crystallinity, swelling power, and water solubility.
- Intervention effect Delayed nitrogen application increased gelatinization enthalpy.
- Intervention effect Delayed nitrogen application lowered retrogradation.
- Intervention effect Delayed nitrogen application deteriorated cooking quality.