HIGHLIGHTS
- who: Peng Fan and colleagues from the Kyung Hee University, Republic Korea have published the research work: Phenotypic differences in the appearance of soft rice and its endosperm structural basis, in the Journal: (JOURNAL)
- what: In this study, the differences in appearance quality were investigated based on soft rice varieties with significantly different in appearance quality.
SUMMARY
Soft rice generally has an AC between 8%-13% (Wang et_al, 2022) and thus cooked soft rice usually has the characteristics of soft and sticky texture, high elasticity, less hardening after cooling, less retrogradation . . .
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