Comparison of Volatiles in Cooked Rice with Various Amylose Contents
نویسندگان
چکیده
منابع مشابه
The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains.
Statistically and causally meaningful relationships are established between starch molecular structure (the molecular distribution of branched starch and the chain length distribution of debranched starch) and texture (hardness and stickiness) of cooked rice grains. The amounts of amylose chains with degree of polymerization (DP) 100-20,000, and of long amylopectin chains, positively correlated...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2014
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.20.1251