Effect of composition, granular morphology and crystalline structure on the pasting, textural, thermal and sensory characteristics of traditional rice cultivars

Published 2018 View Full Article

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Title
Effect of composition, granular morphology and crystalline structure on the pasting, textural, thermal and sensory characteristics of traditional rice cultivars
Authors
Keywords
Rice cultivars, Proximate composition, Pasting properties, Textural characteristics, Thermal properties, SEM, X-ray diffraction, Sensory properties
Journal
FOOD CHEMISTRY
Volume 280, Issue -, Pages 303-309
Publisher
Elsevier BV
Online
2018-12-20
DOI
10.1016/j.foodchem.2018.12.064

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