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Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice
Brown rice is superior to white rice in nutritional value and in the prevention of chronic diseases. However, it is not the preference of consumers and the relative consumption of brown rice is limited due to a number of factors including chewiness and perceived hard texture after cooking. While bot...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley & Sons, Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9544751/ https://www.ncbi.nlm.nih.gov/pubmed/35312202 http://dx.doi.org/10.1111/jtxs.12676 |