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