Storage performance of non-waxy Japonica rice varieties preferred by Japanese consumers: Evaluation of physicochemical properties and in vitro starch digestibility-Reference-Cited by-同舟云学术

Storage performance of non-waxy Japonica rice varieties preferred by Japanese consumers: Evaluation of physicochemical properties and in vitro starch digestibility

Published:2023-09 Issue: Volume:33 Page:100772
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Tamura Masatsugu^ORCID,Suzuki Yuka,Saito Takahiro

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

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1. Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratio;Applied Food Research;2024-06

2. Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains;Food Hydrocolloids for Health;2023-12