The cooking method features controlling eating quality of cooked rice: An explanation from the view of starch structure in leachate and morphological characteristics
Mingyo Ha, Hyo-Young Jeong, Seung-Taik Lim, Hyun‐Jung Chung
Topics & Concepts
AmylopectinFood scienceStarchLeachateChemistryAmyloseEnvironmental chemistryFood composition and propertiesGABA and Rice ResearchFood Quality and Safety Studies