https://www.selleckchem.com/pr....oducts/ipi-145-ink11
Accurate classification tool for screening varieties with superior eating and cooking quality based on its pasting and starch structure properties is in demand to satisfy both consumers' and farmers' need. Here we showed the data related to the article entitled "Deploying viscosity and starch polymer properties to predict cooking and eating quality models a novel breeding tool to predict texture" [1] which provides solution to this problem. The paper compiles all the pasting, starch structure, sensory and routine quality data of
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