The molecular structural features controlling stickiness in cooked rice, a major palatability determinant

The stickiness of cooked rice is important for eating quality and consumer acceptance. The first molecular understanding of stickiness is obtained from leaching and molecular structural characteristics during cooking. Starch is a highly branched glucose polymer. We find (i) the molecular size of lea...

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Detalles Bibliográficos
Autores principales: Li, Hongyan, Fitzgerald, Melissa A., Prakash, Sangeeta, Nicholson, Timothy M., Gilbert, Robert G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5338010/
https://www.ncbi.nlm.nih.gov/pubmed/28262830
http://dx.doi.org/10.1038/srep43713

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5338010/
https://www.ncbi.nlm.nih.gov/pubmed/28262830
http://dx.doi.org/10.1038/srep43713

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