Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing

With rice being one of the most important crops worldwide, rapid and objective quality evaluation methods based on physicochemical measurements of rice are necessary. We compared the pasting properties of various rice samples using three different heating and cooling programs (maximum temperatures w...

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Detalles Bibliográficos
Autores principales: Nakamura, Sumiko, Katsura, Junji, Maruyama, Yasuhiro, Ohtsubo, Ken’ichi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147165/
https://www.ncbi.nlm.nih.gov/pubmed/33946449
http://dx.doi.org/10.3390/foods10050987

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147165/
https://www.ncbi.nlm.nih.gov/pubmed/33946449
http://dx.doi.org/10.3390/foods10050987

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