Litcius/Paper detail

Importance of both leached and residual starch molecular structures in determining cooked rice texture at different rice-to-water cooking ratios

Xueer Yi, Wenwen Yu, Hongsheng Liu, Cheng Li

2023International Journal of Biological Macromolecules31 citationsDOI

Topics & Concepts

AmylopectinAmyloseStarchFood scienceRetrogradation (starch)ChemistryTexture (cosmology)Image (mathematics)Computer scienceArtificial intelligenceFood composition and propertiesGABA and Rice ResearchPhytoestrogen effects and research
Importance of both leached and residual starch molecular structures in determining cooked rice texture at different rice-to-water cooking ratios | Litcius