储存对大米淀粉理化性质及米粒蒸煮品质的影响。
Effect of storage on the physicochemical properties of rice starch and the cooking quality of rice grain.
作者信息
Ramarathnam N, Kulkarni P R
出版信息
Z Ernahrungswiss. 1984 Jun;23(2):143-50. doi: 10.1007/BF02021689.
PMID:6475141
Abstract
Twelve different varieties of rice including two flavorful varieties grown in the State of Maharashtra (India) have been studied with respect to the effect of storage, at ambient conditions, for 180 days on the physicochemical properties of the starch component as well as cooking quality.
摘要
对包括印度马哈拉施特拉邦种植的两种风味品种在内的12种不同水稻品种进行了研究，考察在环境条件下储存180天对淀粉成分的理化性质以及蒸煮品质的影响。
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