Sign Up to like & get
recommendations!
3
Published in 2022 at "Foods"
DOI: 10.3390/foods11081132
Abstract: In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates the pasting behaviors among the two cultivars. The results showed that the…
read more here.
Keywords:
jwr;
properties indica;
waxy rice;
japonica ... See more keywords
Sign Up to like & get
recommendations!
3
Published in 2023 at "Foods"
DOI: 10.3390/foods12020280
Abstract: Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy…
read more here.
Keywords:
waxy rice;
dry milled;
rice flour;
rice ... See more keywords
Sign Up to like & get
recommendations!
0
Published in 2024 at "Foods"
DOI: 10.3390/foods13121864
Abstract: The objective of this study was to investigate granule size and distribution and deformability of granules and their effect on the rheological properties of waxy starch gels. Native (granular) waxy rice gels (10%) were prepared,…
read more here.
Keywords:
waxy rice;
non linear;
deformability;
starch gels ... See more keywords
Sign Up to like & get
recommendations!
0
Published in 2025 at "Foods"
DOI: 10.3390/foods14203530
Abstract: Waxy rice starch (WRS), characterized by low amylose content, high viscosity, and strong gel-forming ability, is highly valued in food and industrial applications. Temperature-sensitive genic male-sterile (TGMS) lines exhibit complete male sterility under low-temperature conditions,…
read more here.
Keywords:
waxy rice;
rice;
physicochemical properties;
tgms lines ... See more keywords