Differences in Eating Quality Attributes between Japonica Rice from the Northeast Region and Semiglutinous Japonica Rice from the Yangtze River Delta of China

Differences in cooked rice and starch and protein physicochemical properties of three japonica rice were compared systematically. Cultivars of japonica rice, Daohuaxiang2, from Northeast China (NR) and two semiglutinous japonica rice (SGJR), Nangeng46 and Nangeng2728, from the Yangtze River Delta (Y...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Ying Zhu, Dong Xu, Zhongtao Ma, Xinyi Chen, Mingyue Zhang, Chao Zhang, Guodong Liu, Haiyan Wei, Hongcheng Zhang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-11-01
coleção:	Foods
Assuntos:	japonica rice eating quality characteristics cooked rice texture chemical compositions starch fine structure starch physicochemical properties
Acesso em linha:	https://www.mdpi.com/2304-8158/10/11/2770
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!