Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains
We characterized 15 rice varieties from Pakistan in terms of their physicochemical, pasting, thermal, textural, and rheological properties. The amylose content and thousand-kernel weight of the various varieties ranged from 22 to 30% and 39 to 66%, respectively. The alkali spreading value was higher...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2544790 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!