Changes in chemical composition and starch structure in rice noodle cultivar influence Rapid Visco analysis and texture analysis profiles under shading

GuichaoII, a rice variety with high amylose content widely used to make rice noodles, exhibits high hardness (631.07–729.43), gel consistency (8.47–9.47 mm), and hold viscosity/peak viscosity (HPV/PKV) (0.85–0.88); however, it has a low protein content (5.74–6.96%) and swelling factor (5.49–9.77). H...

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Detalles Bibliográficos
Autores principales: Chen, Hong, Wang, Tao, Deng, Fei, Yang, Fan, Zhong, Xiaoyuan, Li, Qiuping, Ren, Wanjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9207303/
https://www.ncbi.nlm.nih.gov/pubmed/35734574
http://dx.doi.org/10.1016/j.fochx.2022.100360

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9207303/
https://www.ncbi.nlm.nih.gov/pubmed/35734574
http://dx.doi.org/10.1016/j.fochx.2022.100360

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