Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water
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DOI: 10.3390/foods13132094
Abstract: Recently, global warming has led to an increase in chalky rice grains. This has consequently resulted in the deterioration in quality of rice products. Although we previously reported that hard water, rich in Ca, is… read more here.
Keywords: hard water; rice; boiling hard; phosphorus ... See more keywords