Changes in Nonwaxy Japonica Rice Grain Textural-Related Properties during Cooking
Author:
Affiliation:
1. Graduate School of Horticulture; Chiba University; Matsudo Japan
2. Bio-oriented Technology Research Advancement Institution; Saitama Japan
3. National Agricultural Research Center; Tsukuba Japan
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12085/fullpdf
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3. Unraveling the impact of nitrogen nutrition on cooked rice flavor and texture;Champagne;Cereal Chem.,2009
4. Major factors affecting cooked milled rice hardness and cooking time;Juliano;J. Texture Stud.,1983
5. International cooperative testing on the amylose content of milled rice;Juliano;Starch - Stärke,1981
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