Differences in Eating Quality Attributes between Japonica Rice from the Northeast Region and Semiglutinous Japonica Rice from the Yangtze River Delta of China
Differences in cooked rice and starch and protein physicochemical properties of three japonica rice were compared systematically. Cultivars of japonica rice, Daohuaxiang2, from Northeast China (NR) and two semiglutinous japonica rice (SGJR), Nangeng46 and Nangeng2728, from the Yangtze River Delta (Y...
Guardado en:
Autores principales: | Ying Zhu, Dong Xu, Zhongtao Ma, Xinyi Chen, Mingyue Zhang, Chao Zhang, Guodong Liu, Haiyan Wei, Hongcheng Zhang |
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Formato: | article |
Lenguaje: | EN |
Publicado: |
MDPI AG
2021
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Materias: | |
Acceso en línea: | https://doaj.org/article/3d3ad4e9d1d54516ba0eacdc98295ef5 |
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