Differences in Eating Quality Attributes between Japonica Rice from the Northeast Region and Semiglutinous Japonica Rice from the Yangtze River Delta of China

Differences in Eating Quality Attributes between Japonica Rice from the Northeast Region and Semiglutinous Japonica Rice from the Yangtze River Delta of China

Differences in cooked rice and starch and protein physicochemical properties of three japonica rice were compared systematically. Cultivars of japonica rice, Daohuaxiang2, from Northeast China (NR) and two semiglutinous japonica rice (SGJR), Nangeng46 and Nangeng2728, from the Yangtze River Delta (Y...

Full description

Bibliographic Details
Main Authors: Ying Zhu, Dong Xu, Zhongtao Ma, Xinyi Chen, Mingyue Zhang, Chao Zhang, Guodong Liu, Haiyan Wei, Hongcheng Zhang
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
japonica rice
eating quality characteristics
cooked rice texture
chemical compositions
starch fine structure
starch physicochemical properties
Online Access:https://www.mdpi.com/2304-8158/10/11/2770

Internet

https://www.mdpi.com/2304-8158/10/11/2770

Similar Items