Article ID Journal Published Year Pages File Type
6405260 LWT - Food Science and Technology 2012 5 Pages PDF
Abstract
► Rice cultivars are categorized by similarity on starch processability. ► Hydration and pasting properties are major processability parameters. ► Clustering method is useful for statistical classification of rice cultivars. ► Starches with similar processability can be considered as same ingredient.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Classification of rice cultivars based on cluster analysis of hydration and pasting properties of their starches
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