Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratio
This study aimed to investigate the effects of the water-to-rice (W/R) ratio and short-term storage after cooking on the physico-chemical properties and starch digestibility of good-eating-quality and conventionally cultivated Yudai 21. Organically cultivated Koshihikari was used as a reference. Pol...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223001038 |