A Gel Consistency Test for Eating Quality of Rice
A rapid, simple test, complementary to the test for amylose content, was developed based on the consistency of a cold 4.4% milled‐rice paste in 0.20 N‐KOH. Consistency is measured by the length in a test tube of the cold gel held horizontally for 0.5 or 1 h. The consistency values are correlated wit...
| Main Authors: | , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
1973
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/166615 |
Similar Items: A Gel Consistency Test for Eating Quality of Rice
- Genetics of Gel Consistency in Rice (Oryza sativa L.)
- Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice
- Eating Quality Indicators for Waxy Rices
- Indicators of Eating Quality for Non-Waxy Rices
- Variability of quality indices in aromatic rice germplasm
- Gel and Molecular Properties of Nonwaxy Rice Starch