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Appearance, components, pasting, and thermal characteristics of chalky grains of rice varieties with varying protein

Chenyan He1, Fei Deng1, Yujie Yuan1

  • 1State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China / Key Laboratory of Crop Eco-Physiology and Farming System in Southwest China, Ministry of Agriculture and Rural Affairs / College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China.

Food Chemistry
|December 27, 2023
PubMed

Keywords:
ChalkinessPasting characteristicProtein contentRiceThermal property

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