Effects of Starch Molecular Structure and Physicochemical Properties on Eating Quality of Indica Rice with Similar Apparent Amylose and Protein Contents

It is important to clarify the effects of starch fine structure and protein components on the eating quality of indica rice. In this study, seven indica rice varieties with similar apparent amylose content (AAC) and protein content (PC) but different sensory taste values were selected and compared s...

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Detalles Bibliográficos
Autores principales: Zhu, Dawei, Zheng, Xin, Yu, Jing, Chen, Mingxue, Li, Min, Shao, Yafang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572605/
https://www.ncbi.nlm.nih.gov/pubmed/37835188
http://dx.doi.org/10.3390/foods12193535

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572605/
https://www.ncbi.nlm.nih.gov/pubmed/37835188
http://dx.doi.org/10.3390/foods12193535

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