This study examined the retrogradation and digestibility relationship of fresh and stale
cooked rice of three rice varieties: glutinous (TDK11) and non-glutinous (Doongara and …

The experiments were carried out to elucidate the varietal variation of retrogradation in aged
cooked rice and its association with some physicochemical properties of milled rice. The …

Early stage (within 24 h storage) retrogradation of cooked rice stored at 4° C or 15° C were
evaluated by instrumental methods, that is, differential scanning calorimetry (DSC) …

The relationship between taste properties of cooked rice and gelatinization and
retrogradation prop erties of rice was studied. Eight varieties of rice, differing in taste or …

The experiment was conducted to study the effects of aging on the physicochemical
properties of two Thai cultivars of milled glutinous rice (RD6 and RD8). The amylose and …

Studies were undertaken to investigate the effect of aging on the physico‐chemical, thermal,
cooking and textural properties of milled rice obtained from two rice cultivars (Basmati‐370 …

This study was carried out to compare the varietal difference in physiochemical properties
and textural properties of waxy rice cultivars. Crude protein had 5.9-7.2% varietal difference …

Germinated brown rice (GBR) has received considerable attention over the last decade as a
means of enhancing the nutritional value and health-promoting functions of rice. The effect …

The retrogradation of canned rice products from three milled rice varieties, ie, Thai Hom Mali
(17.25% amylose, db.), Kaotahang (33.52% amylose, db.) and Koshihikari (15.55 …

This study investigated the effect of rice grain ageing (0.7–12 months) and freeze‐thaw 1–5
cycles on the textural properties of cooked rice. The cooked rice from aged rice grains was …