Rice grain as the staple food for more than half the global population provides 20% of global
human calorie requirements. Starch digestion rate is an important consideration for rice …

With the continuous improvement of living standards, the preferences of consumers are
shifting to rice varieties with high eating and cooking quality (ECQ). Milled rice is mainly …

目的为揭示不同类型水稻品种稻米蛋白质含量与其蒸煮食味品质间的关系及其对不同后期施氮
水平的响应. 方法以3 个常规籼稻品种和3 个常规粳稻品种为供试材料, 在抽穗期实施不同氮肥 …

Yield, taste quality, and cultivar utilisation improvements are important research topics in
indica rice breeding. Herein, we compared the relative effectiveness and relationship of …

The starches and flours from four different rice cultivars were evaluated for composition,
crystallinity characteristics, blue value, turbidity, swelling power, solubility, pasting …

Rice cultivar starch composition differences do not completely explain variation in rice
cooking and eating quality. Rice grain storage proteins possess divergent solubility …

The effect of the addition of different protein isolates (pea, soybean, egg albumen and whey
proteins) on the viscosimetric and rheological properties of the rice flour dough, and the …

In an effort to improve the properties of rice dough and quality of gluten-free rice noodle,
transglutaminase (TGase) and rice protein isolate (RPI) were applied to rice noodle making …

Foxtail millet protein constitutes the second most important component and has remarkable
essential acid composition. Out of which prolamin and glutelin forms the major portion of this …

Thai indigenous brown rice flours from Nakhon Si Thammarat, Thailand, namely Khai Mod
Rin (KMRF) and Noui Khuea (NKRF), were assessed for quality aspects in comparison with …