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Impact of the degree of starch gelatinization on the texture, soaking, and cooking characteristics of high amylose rice: an experimental and numerical study

Crossref DOI link: https://doi.org/10.1007/s11694-024-02794-2

Published Online: 2024-08-27

Published Print: 2024-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Kumari, Ankanksha https://orcid.org/0000-0002-9451-4728
Roy, Anupam https://orcid.org/0000-0003-2437-6718
Funding

Funding for this research was provided by:

Indian Council of Medical Research (5/9/1302/2020-Nut)
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Article History

Received: 8 July 2023

Accepted: 29 July 2024

First Online: 27 August 2024

Declarations

:

: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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