A better understanding of factors that affect the hardness and stickiness of long-grain rice

Cereal Chemistry

Volumn 82, Issue 2, 2005, Pages 113-119

  Cameron, Devon K ^a   Wang, Ya Jane ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHAINS; CYCLODEXTRINS; GELATION; GRAIN (AGRICULTURAL PRODUCT); LEACHING; PROTEINS;

AMYLOSE CONTENT; CHEMICAL COMPOSITIONS; COOKED RICE; CRUDE FAT; CRUDE PROTEINS; LEACHING CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; RICE CULTIVARS; RICE FLOUR; RICE KERNELS;

HARDNESS;

AMYLOPECTIN; AMYLOSE;

ARTICLE; CHEMICAL COMPOSITION; COLORIMETRY; COOKED FOOD; CULTIVAR; ENTHALPY; GELATINIZATION; HARDNESS; LEACHING; MOLECULAR SIZE; PHYSICAL CHEMISTRY; RICE; TEMPERATURE; UNITED STATES;

EID: 15544387345     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0113     Document Type: Article

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