HIGHLIGHTS
- who: Haiyan Wei from the Henan of, China have published the article: Relationship between starch fine structure and simulated oral processing of cooked japonica rice, in the Journal: (JOURNAL)
- what: The work and proportion of these structures can be used to evaluate rice palatability . The japonica rice varieties used in this study showed different fine starch structures, including Mw and chain length of both amylose and amylopectin. The work and force applied to the cooked rice during each chewing cycle were used to characterize their oral processing properties.
- how: The data were analyzed . . .
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