Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content

Consumers may choose from a broad variety of rice varieties with different shapes, sizes, and tastes based on their cooking quality and physicochemical properties. We assessed seven local rice varieties to evaluate their physicochemical properties and grain cooking quality. This suggests that effort...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Md Dilshad Karim, Md Abuhena, Md Delower Hossain, Md Mostakim Billah
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	KeAi Communications Co., Ltd. 2024-09-01
Edice:	Food Physics
Témata:	Rice Cooking quality Amylose content Glycemic Index Gel consistency
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2950069924000082
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!