Assessment of the texture and digestion properties of a high amylose content rice cultivar under various water‐to‐rice ratios-Reference-Cited by-同舟云学术

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Assessment of the texture and digestion properties of a high amylose content rice cultivar under various water‐to‐rice ratios

Published:2022-05-09 Issue:5 Volume:99 Page:1007-1012
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Hu Liqin¹^ORCID,Cao Jialin¹,Zhang Mingyu¹,Liu Yu¹,Xiao Zhengwu¹,Iqbal Anas²,Huang Min¹

Affiliation:

1. Rice and Product Ecophysiology, Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology Hunan Agricultural University Changsha China

2. Key Laboratory of Crop Cultivation and Farming Systems, College of Agriculture Guangxi University Nanning China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10557

Reference38 articles.

1. Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh

2. Toward Understanding the Genetic and Molecular Bases of the Eating and Cooking Qualities of Rice

3. Influence of Water-to-Rice Ratio on Cooked Rice Flavor and Texture

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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. Texture and Digestion Properties Based on Amylose Content and Gel Consistency in Landraces and Recently-Released Cultivars of Indica Rice in China;Agronomy;2022-08-31

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