Cooking Behavior of Rice in Relation to Kernel Physicochemical and Structural Properties

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 2, 2007, Pages 336-346

  Vidal, Véronique ^a   Pons, Brigitte ^a   Brunnschweiler, Judith ^b   Handschin, Stephan ^b   Rouau, Xavier ^c   Mestres, Christian ^a  

^a CIRAD   (France)

^b ETH ZURICH   (Switzerland)

^c UMR IATE   (France)

Author keywords

Cell wall; Cooking; Rice; Starch properties; Structure

Indexed keywords

AMYLOSE; STARCH; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; HEAT; HISTOLOGY; PHYSICAL CHEMISTRY; PLANT SEED; RICE; SCANNING ELECTRON MICROSCOPY; TIME;

AMYLOSE; CHEMISTRY, PHYSICAL; HEAT; MICROSCOPY, ELECTRON, SCANNING; ORYZA SATIVA; PLANT PROTEINS; SEEDS; STARCH; TIME FACTORS;

EID: 34047227336     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061945o     Document Type: Article

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