Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review

With the continuous improvement of living standards, the preferences of consumers are shifting to rice varieties with high eating and cooking quality (ECQ). Milled rice is mainly composed of starch, protein, and oil, which constitute the physicochemical basis of rice taste quality. This review summa...

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Detalles Bibliográficos
Autores principales: Guo, Xiaoqian, Wang, Luqi, Zhu, Guanglong, Xu, Yunji, Meng, Tianyao, Zhang, Weiyang, Li, Guohui, Zhou, Guisheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341271/
https://www.ncbi.nlm.nih.gov/pubmed/37444233
http://dx.doi.org/10.3390/foods12132495

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341271/
https://www.ncbi.nlm.nih.gov/pubmed/37444233
http://dx.doi.org/10.3390/foods12132495

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