Unraveling the shell-core heterogeneity in cooked rice: Impact of milling degree on molecular structure and texture formation

Food Hydrocolloids 2026

View at publisher

Authors: Luoluo Hu, Dandan Li, Tabinda Tariq, Yanfeng Ding, Zheng Liu

DOI: 10.1016/j.foodhyd.2026.112511

Cited by: 0

References: 43

Fields of Study & Subjects

Food composition and properties Polysaccharides Composition and Applications Proteins in Food Systems

References 43