Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratio-Reference-Cited by-同舟云学术

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Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratio

Published:2024-06 Issue:1 Volume:4 Page:100366
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Tamura Masatsugu,Shinohe-Oshima Minami,Saito Takahiro

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Composition and protein profile analysis of rice protein ingredients;Amagliani;Journal of Food Composition and Analysis,2017

2. Varietal differences in the effect of rice ageing on starch digestion;Azizi;Food Hydrocolloids,2019

3. Influence of water-to-rice ratio on cooked rice flavor and texture;Bett-Garber;Cereal Chemistry,2007

4. Effect of storage time and temperature on digestibility, thermal, and rheological properties of retrograded rice;Chakraborty;Gels,2023

5. Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch;Chung;Journal of Cereal Science,2006

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