Relationship of properties of rice and texture of Japonica and J/ Indica cooked rice
1988
Hong, Y.H. | Ahn, H.S. (Sungshin Univ., Seoul (Korea R.). Dept. of Food and Nutrition) | Lee, S.K. (Suwon Coll., Suwon (Korea R.). Dept. of Home Economic) | Jun, S.K. (Rural Development Administration, Suwon (Korea R.). Rural Nutrition Inst.)
The correlations of rice properties and the texture characteristics of hot (70deg C) and col (20deg C) cooked rice were investigated with Japonica and J/Indica rice each of 6 varieties. No significant differences in textural properties between Japonica and J/Indica cooked rice were observed. The hardness of cold cooked rice was positively correlated with setbace (r= 0.613) of rice flour but not correlated with amylose content and the other chemical properties of starch or rice flour
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