Effect of storage time on chemical compositions, physiological and cooking quality characteristics of different rice types-Reference-Cited by-同舟云学术

Effect of storage time on chemical compositions, physiological and cooking quality characteristics of different rice types

Published:2022-11-03 Issue:4 Volume:103 Page:2077-2087
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhu Dawei¹,Shao Yafang¹^ORCID,Fang Changyun¹,Li Min²,Yu Yonghong¹,Qin Yebo³^ORCID

Affiliation:

1. Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs China National Rice Research Institute Hangzhou China

2. Rice Research Institute of Guizhou Province Guiyang China

3. Argo–Technical Extension Service Center of Zhejiang Province Hangzhou China

Funder

Guizhou Science and Technology Department

National Natural Science Foundation of China

Science and Technology Program of Zhejiang Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12275

Reference50 articles.

1. Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars

2. Recent progress on molecular breeding of rice in China

3. Comparative proteomic analysis of seed embryo proteins associated with seed storability in rice (Oryza sativa L) during natural aging

4. Main grain crop postharvest losses and its reducing potential in China;Gao L;Trans Chin Soc Agric Eng,2016

5. Changes in physicochemical characteristics of rice during storage at different temperatures

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