Differences in starch structural and physicochemical properties and texture characteristics of cooked rice between the main crop and ratoon rice
Fei Deng, Fan Yang, Qiuping Li, Yu‐Ling Zeng, Bo Li, Xiaoyuan Zhong, Hui Lu, Lı Wang, Hong Chen, Yong Chen, Wanjun Ren
Topics & Concepts
AmylopectinAmyloseStarchDegree of polymerizationFood scienceChemistryRetrogradation (starch)Branching (polymer chemistry)CrystallinityDispersityGranule (geology)Maize starchAgronomyPolymerizationMaterials scienceCrystallographyPolymer chemistryOrganic chemistryBiologyPolymerComposite materialFood composition and propertiesGABA and Rice ResearchPolysaccharides Composition and Applications