Impact of proteins on pasting and cooking properties of waxy and non-waxy rice

Author:

Xie Lihong,Chen Neng,Duan Binwu,Zhu Zhiwei,Liao Xiyuan

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference27 articles.

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2. Association of Official Analytical Chemists Official Methods of Analysis, 16th ed. Method 990.03,1995

3. Analysis of quantitative trait loci for some starch properties of rice (Oryza sativa L.): thermal properties, gel texture and swelling volume;Bao;Journal of Cereal Science,2004

4. Correlation between cooked rice texture and rapid visco analyser measurements;Champagne;Journal of Cereal Chemistry,1999

5. Studies on the texture and palatability of cooked rice;Chen;Chinese Journal of Rice Science,1999

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