Physicochemical and Sensory Analysis of U.S. Rice Varieties Developed for the Basmati and Jasmine Markets-Reference-Cited by-同舟云学术

Physicochemical and Sensory Analysis of U.S. Rice Varieties Developed for the Basmati and Jasmine Markets

Published:2017-05 Issue:3 Volume:94 Page:602-610
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Bett-Garber Karen L.¹,Bryant Rolfe J.²,Grimm Casey C.¹,Chen Ming-Hsuan²,Lea Jeanne M.¹,McClung Anna M.²

Affiliation:

1. Southern Regional Research Center, USDA, ARS, New Orleans, LA, U.S.A. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture.

2. Dale Bumpers National Rice Research Center, USDA, ARS, Stuttgart, AR, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference49 articles.

1. Effect of Growth Location in the United States on Amylose Content, Amylopectin Fine Structure, and Thermal Properties of Starches of Long Grain Rice Cultivars

2. Analysis of the Apparent Viscosity of Starch in Aqueous Suspension within Agitation and Temperature by Using Rapid Visco Analyzer System

3. Microsatellites, single nucleotide polymorphisms and a sequence tagged site in starch-synthesizing genes in relation to starch physicochemical properties in nonwaxy rice (Oryza sativa L.)

4. Categorizing Rice Cultivars Based on Cluster Analysis of Amylose Content, Protein Content and Sensory Attributes

5. WHOLE-GRAIN RICE FLAVOR ASSOCIATED WITH ASSORTED BRAN COLORS

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