High-amylose Rice: Starch Molecular Structural Features Controlling Cooked Rice Texture and Preference
Cooked high-amylose rices have slower digestibility, giving nutritional benefits, but inferior eating qualities. In this study, Rapid Viscosity Analysis, quantitive descriptive sensory analysis with all panellists from China and Textural Profile Analyser (TPA) have been used to measure rice texture...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-01-01
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| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/36/1/82 |