Cooking quality of upland and lowland rice characterized by different methods

Rice cooking quality is usually evaluated by texture and stickiness characteristics using many different methods. Gelatinization temperature, amylose content, viscosity (Brookfield viscometer and Rapid Visco Analyzer), and sensory analysis were performed to characterize culinary quality of rice grai...

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Bibliografiske detaljer
Udgivet i:Ciência e Tecnologia de Alimentos
Main Authors: Diva Mendonça Garcia, Priscila Zaczuk Bassinello, Diego Ramiro Palmirez Ascheri, José Luis Ramirez Ascheri, José Benedito Trovo, Rosário de Maria Arouche Cobucci
Format: Artigo
Sprog:Inglês
Udgivet: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Fag:
Agrociencias
texture
amylase
cluster
stickiness
Oryza sativa L
Online adgang:https://www.redalyc.org/articulo.oa?id=395940105010
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