Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Rosa Paula O. Cuevas
Deciphering the Genetic Architecture of Cooked Rice Texture
Frontiers in Plant Science
Plant Science
Related publications
On the Rate of Swelling of Cooked Rice
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Sensory Descriptive Texture Analyses of Cooked Rice and Its Correlation to Instrumental Parameters Using an Extrusion Cell
Cereal Chemistry
Organic Chemistry
Food Science
Characteristics of Rice Cooked With Lysolecithin.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Hot Storage of Bread and Cooked Rice
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Improvement of Cooked Rice by Using Modified Starch
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Cell Wall CSF/WSF Ratio Value Discriminates the Cooked Texture of Lotus Rhizome
International Journal of Food Properties
Food Science
Dissection of the Genetic Architecture of Rice Tillering Using a Genome-Wide Association Study
Rice
Plant Science
Agronomy
Soil Science
Crop Science
A Conserved Genetic Pathway Determines Inflorescence Architecture in Arabidopsis and Rice
Developmental Cell
Biochemistry
Developmental Biology
Genetics
Cell Biology
Molecular Biology
Objective Evaluation of Whiteness of Cooked Rice and Rice Cakes Using a Portable Spectrophotometer
Breeding Science
Plant Science
Agronomy
Crop Science
Genetics