Physicochemical properties and eating qualities of milled rice from different Korean elite rice varieties

International Journal of Food Properties

Volumn 14, Issue 3, 2011, Pages 640-653

  Kang, Mi Young ^a   Rico, Catherine W ^a   Kim, Chae Eun ^a   Lee, Sang Chul ^a  

^a Kyungpook National University   (South Korea)

Author keywords

Correlation coefficient; Palatability; Physicochemical property; Rice

Indexed keywords

BELONG TO; BREAKDOWN VISCOSITY; CORRELATION COEFFICIENT; EATING QUALITY; ESSENTIAL AMINO ACIDS; GELATINIZATION CHARACTERISTICS; GENETIC TRAITS; MILLED RICE; MINERAL CONTENT; NEGATIVE CORRELATION; PALATABILITY; PASTING TEMPERATURE; PHYSICOCHEMICAL PROPERTY; PLANT BREEDERS; RICE; RICE SAMPLES; RICE STARCH; SUGAR CONTENT; VISCOSITY VALUE;

AMINO ACIDS; GELATION; POTASSIUM; UNSATURATED FATTY ACIDS; VISCOSITY;

SUGARS;

EID: 79953069645     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903312494     Document Type: Article

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