Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality

Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality

Abstract Background Rice is one of the few cereals consumed as a whole grain, and therefore the appearance of the final milled product, both before and after cooking, strongly influences the consumer’s perception of product quality. Matching consumer preference for rice grain quality is a key compon...

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Bibliographic Details
Main Authors: Seul-Gi Park, Hyun-Su Park, Man-Kee Baek, Jong-Min Jeong, Young-Chan Cho, Gun-Mi Lee, Chang-Min Lee, Jung-Pil Suh, Choon-Song Kim, Suk-Man Kim
Format: Article
Language:English
Published: SpringerOpen 2019-11-01
Series:Rice
Subjects:
Eating quality
Glossiness of cooked rice
Palatability test
QTL
MAS
Rice
Online Access:http://link.springer.com/article/10.1186/s12284-019-0348-0

Internet

http://link.springer.com/article/10.1186/s12284-019-0348-0

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