Exploring the impact of key physicochemical properties of rice on taste quality and instant rice processing

Exploring the impact of key physicochemical properties of rice on taste quality and instant rice processing

Taste quality is one of the most important indicators for assessing the quality of rice. However, there has been a lack of systematic studies investigating the impact factors of taste quality. In this study, chromosomal segment substitution lines (CSSLs) with notable differences in physicochemical p...

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Bibliographic Details
Main Authors: Wen Yang, Xiaoling Li, Xiaohang Zheng, Mengyuan Wang, Wenxu Pan, Pin Liu, Zehua Zhang, Caixiong Gong, Ling Zheng, Hua Yuan, Ting Li, Weilan Chen, Peng Qin, Yuping Wang, Shigui Li, Bingtian Ma, Bin Tu
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-11-01
Series:Frontiers in Plant Science
Subjects:
CSSLs
amylose content
alkali spreading value
chalkiness
protein content
taste quality
Online Access:https://www.frontiersin.org/articles/10.3389/fpls.2024.1481207/full
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