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Cooking, morphological, mechanical and digestion properties of cooked rice with suppression of starch branching enzymes
Cooked rice In situ gelatinization Pasting properties Rheological properties Starch branching enzyme Textural properties
2023/8/9
Kernel components and some physicochemical properties of cooked rice were investigated and compared between a popular japonica rice Wu-xiang 9915 (WX) and its transgenic line (WX-SBEI/IIb-) with suppr...
Relation between Mean Air Temperature during Ripening Period of Rice and Amylographic Characteristics or Cooking Quality
Amylographic characteristics Cooking quality Mean air temperature Specific gravity Water temperature
2009/7/16
Studies on the relationship between mean air temperature during the ripening period and amylographic characteristics or cooking quality of rice were examined. There was a highly positive correlation b...