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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |