Change in Fatty Acid Composition in High-Temperature-Damaged Rice Grains and Its Effects on the Appearance and Physical Qualities of the Cooked Rice
Global warming has caused rice grains to ripen at high temperatures and become increasingly chalky, which also leads to a deterioration in the physicochemical and cooking properties of rice grains. In the present work, we first want to propose how to evaluate the palatability of rice from the high-t...
| Published in: | Foods |
|---|---|
| Main Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-09-01
|
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/17/3097 |