Differences in starch multi-layer structure, pasting, and rice eating quality between fresh rice and 7 years stored rice

With the continuous improvement of rice production capacity and the accumulation of reserves year by year, rice sometimes has to be stored for a long time. However, long-term storage of rice has poor sensory properties, which may be related to the structural changes of starch. Different from the pre...

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Detalles Bibliográficos
Autores principales: Shi, Shijie, Pan, Keqiang, Yu, Ming, Li, Lina, Tang, Jichao, Cheng, Bo, Liu, Juan, Cao, Cougui, Jiang, Yang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9459690/
https://www.ncbi.nlm.nih.gov/pubmed/36092020
http://dx.doi.org/10.1016/j.crfs.2022.08.013

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9459690/
https://www.ncbi.nlm.nih.gov/pubmed/36092020
http://dx.doi.org/10.1016/j.crfs.2022.08.013

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