Effects of Chalkiness on Cooking, Eating and Nutritional Qualities of Rice in Two indica Varieties

Rice Science

Volumn 16, Issue 2, 2009, Pages 161-164

  Liu, Qi hua ^a   Zhou, Xue biao ^a   Yang, Lian qun ^a   Li, Tian ^b  

^a Shandong Rice Research Institute   (China)

^b SICHUAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

chalkiness; cooking and eating quality; nutritional quality; Rapid Viscosity Analyzer profile; rice; starch viscosity

Indexed keywords

EID: 67649769778     PISSN: 16726308     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1672-6308(08)60074-8     Document Type: Article

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