Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratio

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...

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Bibliographic Details
Main Authors:	Masatsugu Tamura, Minami Shinohe-Oshima, Takahiro Saito
Format:	Article
Language:	English
Published:	Elsevier 2024-06-01
Series:	Applied Food Research
Subjects:	Estimated glycemic index Kinetics Koshihikari Tissue structure Texture Youdai 21
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772502223001038

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