Evaluation of Physicochemical and Cooking Characteristics of Rice (
Journal
International journal of food science
ISSN: 2314-5765
Titre abrégé: Int J Food Sci
Pays: United States
ID NLM: 101627297
Informations de publication
Date de publication:
2020
2020
Historique:
received:
27
01
2020
revised:
27
05
2020
accepted:
27
07
2020
entrez:
10
9
2020
pubmed:
11
9
2020
medline:
11
9
2020
Statut:
epublish
Résumé
After the Green Revolution, the increase in the choice of modern varieties at the expense of landraces has become a major cause of varietal loss. The preference, choice, and the economy of rice (
Identifiants
pubmed: 32908859
doi: 10.1155/2020/1589150
pmc: PMC7450303
doi:
Types de publication
Journal Article
Langues
eng
Pagination
1589150Informations de copyright
Copyright © 2020 Amrit Pokhrel et al.
Déclaration de conflit d'intérêts
The authors declare that there is no conflict of interest regarding the publication of this paper.
Références
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J Sci Food Agric. 1973 Dec;24(12):1589-94
pubmed: 4771843
J Texture Stud. 2017 Apr;48(2):160-170
pubmed: 28370117
J Agric Food Chem. 2002 Apr 24;50(9):2695-9
pubmed: 11958643