Cereal Chem 44:86 - 91.  |  VIEW ARTICLE
Comparative Composition of Waxy and Nonwaxy Rice.

A. J. Vidal and B. O. Juliano. Copyright 1967 by the American Association of Cereal Chemists, Inc. 

Three pairs of isogenic lines of rice differing in the waxy gene were studied for content and composition of fat, protein, and starch in the brown rice. Each pair had the same gelatinization temperature. Apart from the absence of amylose in the waxy rice, its amylopectin had a lower intrinsic viscosity than the corresponding nonwaxy amylopectin. Differences in the quantity and composition of lipid and protein were slight and not consistent for the three pairs of lines.