Degree of gelatinization of starch during the cooking process of rice.
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چکیده
منابع مشابه
The relationship between translucency of rice grain and gelatinization of starch in the grain during cooking.
The soaked and nonsoaked rice grains were cooked by the excess water method and the steamer method, and subjected to Ranghino's test, X-ray diffraction, and microscopic observation. The starch granules in the nonsoaked rice were gelatinized at the same time as the grains became translucent during cooking. However, when the grains of medium amylose varieties and waxy rice were presoaked, the sta...
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Assessment of Flavor Volatiles of Iranian Rice Cultivars during Gelatinization Process
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1985
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.32.11_797