Work

Starch properties, grain surface characteristics, and mechanical behavior of cooked Udai21 rice exhibiting a mocchiri texture

Year: 2026

Type: article

Source: Food Science and Technology Research

DOI: 10.3136/fstr.fstr-d-26-00035

Authors: Kyoko Ohishi, Miho Otahara, Fumiaki Yoshizawa

Institutions: Showa Women's University, Otsuma Women's University, Utsunomiya University, Tokyo University of Agriculture and Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7204040331

FWCI:

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Related to: 10