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Impact of proteins on pasting and cooking properties of waxy and non-waxy rice

✍ Scribed by Lihong Xie; Neng Chen; Binwu Duan; Zhiwei Zhu; Xiyuan Liao

Book ID
113697866
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
622 KB
Volume
47
Category
Article
ISSN
0733-5210

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✍ Linda A Grant; Douglas C Doehlert; Michael S McMullen; Nathalie Vignaux πŸ“‚ Article πŸ“… 2004 πŸ› John Wiley and Sons 🌐 English βš– 108 KB

## Abstract Quality attributes of waxy durum wheat (__Triticum turgidum__ L), milled semolina and cooked spaghetti were examined and compared with those of two non‐waxy durum cultivars. With the exception of kernel hardness, wheat quality characteristics were similar for both waxy and non‐waxy duru