Cereal Chem 45:351 - 357.  |  VIEW ARTICLE
Changes in Physicochemical Properties of Starch of Developing Rice Grain.

V. P. Briones, L. G. Magbanua, and B. O. Juliano. Copyright 1968 by the American Association of Cereal Chemists, Inc. 

Starch granules were isolated from the grain of Oryza sativa L. (variety IR8) during development from a few days after flowering to maturity, and their properties were investigated. Granule size, relative viscosity, and amylose content of the starch increased, and its gelatinization temperature decreased slightly during grain development. Amylose and amylopectin isolated from three samples were characterized.