Relevance of composition and localisation of raw rice grains to texture of cooked rice

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Relevance of composition and localisation of raw rice grains to texture of cooked rice

Previous research has shown that the sticky behaviour of rice may be affected by the composition and structural properties of the rice starch (amylose and amylopectin) as well as the protein and lipid components. Analyses tend to have been based on whole rice grains even though the sticky texture o...

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Bibliographic Details
Main Author:	Awg Hj Tengah, Hjh Noorhasifah
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2016
Subjects:	rice rice starch rice grains cooked rice
Online Access:	https://eprints.nottingham.ac.uk/33692/

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