Starch Morphology and Metabolomic Analyses Reveal That the Effect of High Temperature on Cooked Rice Elongation and Expansion Varied in <i>Indica</i> and <i>Japonica</i> Rice Cultivars

Starch Morphology and Metabolomic Analyses Reveal That the Effect of High Temperature on Cooked Rice Elongation and Expansion Varied in <i>Indica</i> and <i>Japonica</i> Rice Cultivars

Rice (<i>Oryza sativa</i> L.) is mainly grouped into <i>indica</i> and <i>japonica</i> varieties. The aim of this study was to investigate the effect of temperature on cooked rice elongation, cooked rice expansion, and rice fragrance. This study was conducted in t...

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Bibliographic Details
Main Authors: Nnaemeka Emmanuel Okpala, Mouloumdema Pouwedeou Potcho, Muhammad Imran, Tianyue An, Gegen Bao, Longxin He, Lin Li, Xiangru Tang
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Agronomy
Subjects:
rice
temperature
cooked rice elongation
cooked rice expansion
rice fragrance
2-acetyl-1-pyrroline
Online Access:https://www.mdpi.com/2073-4395/11/12/2416

Internet

https://www.mdpi.com/2073-4395/11/12/2416

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