Effects of soaking treatment on water distribution of rice grains, starch characteristics and eating quality of wet rice noodles-Reference-Cited by-同舟云学术

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Effects of soaking treatment on water distribution of rice grains, starch characteristics and eating quality of wet rice noodles

Published:2024-10 Issue: Volume:278 Page:134621
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wang Lei^ORCID,Guo Mengran,Zhang Yike,Xue Yuqi,Li Songnan,Xu Fei,Chen Jie

Funder

Henan University of Technology

Publisher

Elsevier BV

Reference55 articles.

1. Integrating multi-source data for rice yield prediction across China using machine learning and deep learning approaches;Cao;Agric. For. Meteorol.,2021

2. Maintaining rice production while mitigating methane and nitrous oxide emissions from paddy fields in China: evaluating tradeoffs by using coupled agricultural systems models;Tian;Agric. Syst.,2018

3. W. Li, Y.S. Ma, Q.L. Lin, D. Fu, Deep processing of rice and comprehensive utilization of its by-products, Journal of Food and Nutrition Research 7(5) (2019) 370–376. 10.12691/jfnr-7-5-6;10.12691/jfnr-7-5-6.

4. Quality characteristics of extruded brown rice noodles with different amylose contents;Wu;Food Sci. Technol. Res.,2018

5. Characterization of rice flour milled with water and effects of soaking conditions;Naoko;Food Sci. Technol. Res.,2015

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