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Structure of rice starch and its relation to cooked-rice texture

โœ Scribed by M. Ramesh; S. Zakiuddin Ali; K.R. Bhattacharya

Book ID
108403119
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
257 KB
Volume
38
Category
Article
ISSN
0144-8617

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## Abstract **BACKGROUND:** The whiter the rice, the more it is preferred by consumers and the more value it has in the market place. The first objective of this study was to determine the interrelationships of raw colour, cooked colour, amylose content and protein content in rice. The second objec