Relevance of composition and localisation of raw rice grains to texture of cooked rice
Previous research has shown that the sticky behaviour of rice may be affected by the composition and structural properties of the rice starch (amylose and amylopectin) as well as the protein and lipid components. Analyses tend to have been based on whole rice grains even though the sticky texture of...
| Main Author: | |
|---|---|
| Published: |
University of Nottingham
2016
|
| Subjects: | |
| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.692752 |