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A set of 27 waxy rice genotypes and 52 rice genotypes with medium and high amylose contents were screened for various functional properties of flour. In this study, 68 genotypes containing various amylose contents (1.2–30.4%) were mutants of the rice variety TNG67 widely grown in Taiwan. The proximate composition, pasting, thermal and textural properties of rice flours were determined and analysed...
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