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Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of

Sumiko Nakamura1, Moeka Hasegawa1, Yuta Kobayashi1

  • 1Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, Japan.

Foods (Basel, Switzerland)
|November 11, 2022
PubMed

Keywords:
chalky ricehardnesspasting propertyproteinase activityα-amylase activity

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