Physical, milling and cooking attributes of the main and ratoon crops in three rice cultivars,
namely Hashemi, Alikazemi and Tarom, were compared in a factorial layout based on …

In this study, an alternate sampling method to the kernel sampling method (KSM), cylinder
sampling method (CSM), was designed to investigate rice texture with respect to different …

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 physicochemical, cooking and eating properties of eleven rice cultivars grown in Italy
were evaluated. Variations existed in grain dimensions, and the rice grains were classified …

大米是我国的主食原料之一, 在储藏过程中容易出现硬度增加, 黏性下降, 脱水等品质劣化现象,
制约了大米主食品的发展. 大米的主要成分淀粉易回生是导致大米主食品储藏过程中品质劣变的 …

Glycemic index of rice is a highly complex trait. Rice varieties possessing slowly digestible
starch (high amylose) are potentially characterized to have low glycemic index and can be …

Upland cotton represents the most important, and natural fiber crop in the world. Limitations
in conventional breeding program for genetic improvement is due to the lack of knowledge …

The definition of food security provided by the Food and Agriculture Organization of the
United Nations (FAO) includes the quality of agricultural products as a principal pillar …