HIGHLIGHTS
- who: Preference and colleagues from the (qaafi), The University have published the Article: AbstractHigh-amylose Rice: Starch Molecular Structural Features Controlling Cooked Rice Texture, in the : Proceedings 2019, 36, 82 of 13/Nov/2019
- how: In this study Rapid Viscosity Analysis quantitive descriptive sensory analysis with all panellists from China and Textural Profile Analyser (TPA) have been used to measure rice texture and eating quality of cooked rice.
SUMMARY
The authors appreciate useful advice from Jixun Luo (CSIRO Plant Industry) and Hongyan Li (Beijing Technology and amp; Business University), and the . . .
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