Understanding the Palatability, Flavor, Starch Functional Properties and Storability of Indica-Japonica Hybrid Rice

Understanding the Palatability, Flavor, Starch Functional Properties and Storability of Indica-Japonica Hybrid Rice

The rice quality and starch functional properties, as well as the storability of three YY-IJHR cultivars, which included YY12 (biased japonica type YY-IJHR), YY1540 (intermedius type YY-IJHR) and YY15 (biased indica type YY-IJHR), were studied and compared to N84 (conventional japonica rice). The st...

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Bibliographic Details
Main Authors: Xue Gong, Lin Zhu, Aixia Wang, Huihan Xi, Mengzi Nie, Zhiying Chen, Yue He, Yu Tian, Fengzhong Wang, Litao Tong
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Molecules
Subjects:
starch-based food
indica–japonica hybrid rice
palatability
aroma components
starch functionality
storability
Online Access:https://www.mdpi.com/1420-3049/27/13/4009

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