Evaluation of resources in the study of industrial and culinary properties for the varietal characterization of rice (Oryza sativa L.) = Evaluación de recursos para el estudio de las propiedades industriales y culinarias para la caracterización varietal de arroz (Oryza sativa L.)

Different physicochemical tests have been used over time in the Oryza sativa species for the study of industrial and culinary properties. In this study, nine attributes were compared: amylose content, total whiteness, thousand grain weight, grain length and width, gelatinization time, apparent water...

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Bibliographic Details

Main Authors:	Farco, Andrea P., Bouchard, José D., Díaz, Sergio F., Kruger, Raúl, Maiocchi, Marcos G.
Format:	info:ar-repo/semantics/artículo
Language:	Inglés
Published:	Facultad de Ciencias Exactas, Químicas y Naturales, Universidad Nacional de Misiones 2022
Subjects:	Arroz Oryza sativa Calidad Calidad de Cocción Industrialización Rice Quality Cooking Quality Cooking Rice Quality Industrialization
Online Access:	http://hdl.handle.net/20.500.12123/12128 https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/677/ https://doi.org/10.36995/j.recyt.2021.36.003