Effect of structure evolution of starch in rice on the textural formation of cooked rice
Ling Zhu, Hui Zhang, Gangcheng Wu, Xiguang Qi, Li Wang, Haifeng Qian
Topics & Concepts
StarchLamellar structureRice flourFood scienceLeaching (pedology)ChemistryChemical engineeringCrystallographyOrganic chemistryBiologyEngineeringRaw materialSoil waterEcologyFood composition and propertiesGABA and Rice ResearchProteins in Food Systems