The molecular structural features controlling stickiness in cooked rice, a major palatability determinant
Sign Up to like & getrecommendations! Published in 2017 at "Scientific Reports"
DOI: 10.1038/srep43713
Abstract: The stickiness of cooked rice is important for eating quality and consumer acceptance. The first molecular understanding of stickiness is obtained from leaching and molecular structural characteristics during cooking. Starch is a highly branched glucose… read more here.
Keywords: amylopectin; rice; cooked rice; stickiness ... See more keywords