Restoring fresh texture in cooked aged rice with reducing agents
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
1. Rice quality: A guide to rice properties and analysis;Bhattacharya,2011
2. Protein-starch interactions in rice grains. Influence of storage on oryzenin and starch;Chrastil;Journal of Agricultural and Food Chemistry,1990
3. Infrared and Raman spectroscopic characterization of structural changes in albumin, globulin, glutelin, and prolamin during rice aging;Guo;Journal of Agricultural and Food Chemistry,2013
4. Key proteins causing changes in pasting properties of rice during aging;Guo;Cereal Chemistry,2015
5. Effects of three reducing agents on pasting properties of stored rice;Guo;Starch/Stärke,2012
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