The waxy (Wx) gene, encoding the granule-bound starch synthase (GBSS), is responsible
for amylose biosynthesis and plays a crucial role in defining eating and cooking quality. The …

The effect of various soaking mediums, viz. water (control), 3% NaCl and 0.2% acetic acid,
and without soaking on the physicochemical properties of parboiled selected glutinous …

This study aims to correlate bread staling with starch digestibility rate. The study also
investigates the effects of the use of an anti‐staling agent (carboxymethyl cellulose (CMC)) …

ABSTRACT A procedure for in situ analysis of rice cooking was developed in this study.
Grain softening during soaking and cooking of selected rice varieties (fresh and aged TDK8 …

FTCs have established negative effects in the overall quality of frozen commodities that alter
functional, structural, textural, physical, and chemical properties of food products–particularly …

The loss of stickiness of aged glutinous rice is one of the quality issues. This thesis
examined the various factors that could affect the loss of stickiness of glutinous rice and …

High carbohydrate food has been perceived as a food with high glycemic index (GI).
Meanwhile, the risks of diabetes are frequently associated with the GI carbohydrate based …

Pangan tinggi karbohidrat dapat dikelompokkan menjadi pangan available karbohidrat dan
pangan non-available karbohidrat. Available karbohidrat adalah karbohidrat yang dapat …

This study examined the effect of soaking and sprouting times on germination rates,
biochemical (protein, lipid, and carbohydrate), and phytochemical contents gamma-amino …

Floating rice-based (FR) farming system in the Mekong Delta reduced significantly from 0.5
million ha in 1970s to 46 ha in 2012. Before the 1990s the FR based farming, system was …