Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships

Journal of Texture Studies

Volumn 48, Issue 2, 2017, Pages 160-170

  Bhat, Farhan M ^a   Riar, Charanjit S ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

amylose content; cooking characteristics; correlation coefficient; multivariate analysis; physicochemical characteristics; rice cultivars; texture analysis

Indexed keywords

AGRICULTURE; CORRELATION METHODS; CYCLODEXTRINS; ELONGATION; GELATION; HARDNESS; MULTIVARIANT ANALYSIS; PLANTS (BOTANY); PRINCIPAL COMPONENT ANALYSIS;

AMYLOSE CONTENT; COOKING CHARACTERISTICS; CORRELATION COEFFICIENT; MULTI VARIATE ANALYSIS; PHYSICOCHEMICAL CHARACTERISTICS; RICE CULTIVARS; TEXTURE ANALYSIS;

CULTIVATION;

AMYLOPECTIN; AMYLOSE; STARCH;

ANALYSIS; CHEMICAL PHENOMENA; CHEMISTRY; CLASSIFICATION; CONSUMER ATTITUDE; COOKING; FLOUR; FOOD QUALITY; GEL; HARDNESS; HEAT; HUMAN; INDIA; MULTIVARIATE ANALYSIS; ORYZA; PROCEDURES; TIME FACTOR; WHOLE GRAIN;

AMYLOPECTIN; AMYLOSE; CHEMICAL PHENOMENA; CONSUMER BEHAVIOR; COOKING; FLOUR; FOOD QUALITY; GELS; HARDNESS; HOT TEMPERATURE; HUMANS; INDIA; MULTIVARIATE ANALYSIS; ORYZA; STARCH; TIME FACTORS; WHOLE GRAINS;

EID: 84992482403     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12227     Document Type: Article

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