Differences in hollow volumes in cooked rice grains with various amylose contents as determined by NMR micro imaging

Journal of Food Science

Volumn 65, Issue 3, 2000, Pages 408-412

  Horigane, Akime K ^a   Engelaar, W M H G ^b   Toyoshima, H ^a   Ono, H ^a   Sakai, M ^b   Okubo, A ^c   Nagata, T ^d  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b NATIONAL AGRICULTURAL RESEARCH CENTER   (Japan)

^c UNIVERSITY OF TOKYO   (Japan)

^d NATIONAL INSTITUTE OF ANIMAL HEALTH   (Japan)

Author keywords

Amylose content; Gelatinization temperature; Hollow volume; NMR imaging; Rice cultivars

Indexed keywords

EID: 0034095793     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb16017.x     Document Type: Article

References (19)

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