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