Work

Detailed analysis of amylose content of rice grains and its relation to the physical properties of cooked rice

Year: 2025

Type: article

Source: Bioscience Biotechnology and Biochemistry

DOI: 10.1093/bbb/zbaf053

Author: Eiichi Kimura

Institutions: National Agriculture and Food Research Organization, Food Research Institute

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Japan Society for the Promotion of Science

Award: Analysis of new characteristics of cooked rice for demand stimulation

OpenAlex ID: W4409454652

FWCI: 1.125

Cites: 21

Cited by: 2

Related to: 10