Evaluation of Cooked Rice for Eating Quality and Its Components in Geng Rice

At present, ‘‘eating well” is increasingly desired by people instead of merely ‘‘being full”. Rice provides the majority of daily caloric needs for half of the global human population. However, eating quality is difficult to objectively evaluate in rice breeding programs. This study was carried out...

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Detalles Bibliográficos
Autores principales: Li, Cui, Yao, Shujun, Song, Bo, Zhao, Lei, Hou, Bingzhu, Zhang, Yong, Zhang, Fan, Qi, Xiaoquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486766/
https://www.ncbi.nlm.nih.gov/pubmed/37685200
http://dx.doi.org/10.3390/foods12173267

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486766/
https://www.ncbi.nlm.nih.gov/pubmed/37685200
http://dx.doi.org/10.3390/foods12173267

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