Starch Molecular Structural Features and Volatile Compounds Affecting the Sensory Properties of Polished Australian Wild Rice

Cooked high-amylose rices, such as Australian wild rice (AWR) varieties, have slower digestion rates, which is nutritionally advantageous, but may have inferior eating qualities. Here, a comparison is made between sensory and starch molecular fine structure properties, and volatile compounds, of pol...

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Detalles Bibliográficos
Autores principales: Zhao, Yingting, Smyth, Heather E., Tao, Keyu, Henry, Robert J., Gilbert, Robert G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871513/
https://www.ncbi.nlm.nih.gov/pubmed/35205988
http://dx.doi.org/10.3390/foods11040511

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871513/
https://www.ncbi.nlm.nih.gov/pubmed/35205988
http://dx.doi.org/10.3390/foods11040511

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