Chemometric formulas based on physical properties of single-cooked milled rice grains for determination of amylose and protein contents

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 702-707

  Okadome, H ^a   Toyoshima, H ^a   Shimizu, N ^b   Akinaga, T ^c   Ohtsubo, K ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b UNIVERSITY OF TSUKUBA   (Japan)

^c UNIVERSITY OF THE RYUKYUS   (Japan)

Author keywords

Amylose; Chemometric formula; Cooked rice texture; Physical property; Protein

Indexed keywords

EID: 0036217023     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10662.x     Document Type: Article

References (28)

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