Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South China

Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South China

Straw return can improve rice eating quality by modifying starch formation from long-term field trials, whereas the relevant mechanisms are still unknown. A long-term field experiment, including straw removal (CK), straw burning return (SBR), and straw return (SR) was conducted to investigate the st...

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Bibliographic Details
Main Authors: Shiqi Yang, Liming Chen, Ruoyu Xiong, Jiliang Jiang, Youqing Liu, Xueming Tan, Taoju Liu, Yongjun Zeng, Xiaohua Pan, Yanhua Zeng
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Subjects:
Straw returning
Double-season indica rice
Starch fine structure
Starch physicochemical properties
Textural properties
Long-term field experiment
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752300408X

Internet

http://www.sciencedirect.com/science/article/pii/S259015752300408X

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