Differences in Eating Quality Attributes between Japonica Rice from the Northeast Region and Semiglutinous Japonica Rice from the Yangtze River Delta of China

Differences in cooked rice and starch and protein physicochemical properties of three japonica rice were compared systematically. Cultivars of japonica rice, Daohuaxiang2, from Northeast China (NR) and two semiglutinous japonica rice (SGJR), Nangeng46 and Nangeng2728, from the Yangtze River Delta (Y...

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Detalles Bibliográficos
Autores principales: Zhu, Ying, Xu, Dong, Ma, Zhongtao, Chen, Xinyi, Zhang, Mingyue, Zhang, Chao, Liu, Guodong, Wei, Haiyan, Zhang, Hongcheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8617791/
https://www.ncbi.nlm.nih.gov/pubmed/34829057
http://dx.doi.org/10.3390/foods10112770

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8617791/
https://www.ncbi.nlm.nih.gov/pubmed/34829057
http://dx.doi.org/10.3390/foods10112770

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