Impact of the degree of starch gelatinization on the texture, soaking, and cooking characteristics of high amylose rice: an experimental and numerical study

Kumari, Ankanksha; Roy, Anupam

doi:10.1007/s11694-024-02794-2

Food Measure

2024

DOI: 10.1007/s11694-024-02794-2

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Impact of the degree of starch gelatinization on the texture, soaking, and cooking characteristics of high amylose rice: an experimental and numerical study

Ankanksha Kumari,

Anupam Roy

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Impact of the degree of starch gelatinization on the texture, soaking, and cooking characteristics of high amylose rice: an experimental and numerical study

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References 43 publications

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