Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Anna Arina Bt Ab. Halim"'
Publikováno v:
Foods, Vol 12, Iss 11, p 2207 (2023)
Heat treatment could affect the structure and properties of rice varieties. The present study was conducted in order to determine the effects of heat treatment on the physicochemical properties and tissue structure of Mahsuri Mutan, Basmati 370 and M
Externí odkaz:
https://doaj.org/article/ef3a931178a1432dba37a706bac2ec4b
Autor:
Anna Arina Bt Ab. Halim, Mohd Yusop Rafii, Mohamad B. Osman, Samuel C. Chukwu, Yusuff A. Oladosu
Publikováno v:
Foods; Volume 12; Issue 11; Pages: 2207
Heat treatment could affect the structure and properties of rice varieties. The present study was conducted in order to determine the effects of heat treatment on the physicochemical properties and tissue structure of Mahsuri Mutan, Basmati 370 and M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56f2f9b61d7d30a173ea39c3aa57e123
https://doi.org/10.20944/preprints202212.0511.v1
https://doi.org/10.20944/preprints202212.0511.v1
Autor:
Mohd Y. Rafii, Mohamad Osman, Anna Arina Bt Ab. Halim, Yusuff Oladosu, Samuel Chibuike Chukwu
Publikováno v:
BioMed Research International, Vol 2021 (2021)
BioMed Research International
BioMed Research International
High kernel elongation (HKE) is one of the high-quality characteristics in rice. The objectives of this study were to determine the effects of ageing treatments, gene actions, and inheritance pattern of kernel elongation on cooking quality in two pop