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Insight into the Relationship Between the Starch Crystalline Structure and Textural Quality and Physicochemical Properties of Reconstituted Rice: Influence of Feed Moisture Content

Kexin Wang,Jinming Ma,Lishuang Wang,Xiqing Yue, Xiaoqi Ma,Jinjie Huo,Yumin Duan,Peng Wang,Xiaoshuai Yu,Zhigang Xiao

International Journal of Biological Macromolecules（2024）

Cited 1|Views8
Key words
Extrusion feed moisture,Starch crystalline structure,Cooked rice texture
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