The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

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Title
The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains
Authors
Keywords
Rice, Hardness, Stickiness, Size exclusion chromatography, Amylose, Amylopectin, Sensory properties
Journal
FOOD CHEMISTRY
Volume 196, Issue -, Pages 702-711
Publisher
Elsevier BV
Online
2015-10-05
DOI
10.1016/j.foodchem.2015.09.112

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