morphological changes of rice starch
microscopic examination of the developing rice grains provides information on morphology and composition. which influence processing behavior of the grains. pathumthani 1 rice variety was studied, maturation period of rice seeds was about 30 deys after flowering. SEM and LM were used to examine developing rice grains in the early broom, milky, dough, yellow ripe, and mature stages. Starch granules size increased during grain development. the size of the granule increased most rapidly during 10-18 days after flowering. Starch was present essentially only in the endosperm