Studying the relationship between the basic components of glutinous rice and the quality of the glutinous rice cake provides the basis for the industrial production of the glutinous rice cake, which can also promote the added value of the deep processing of glutinous rice. The contents of basic components of five kinds of glutinous rice, such as starch, protein, lipid, moisture and ash, were determined by GB methods, and their texture and sensory evaluation were evaluated. The correlation was analyzed using SPSS. The results showed that there was a negative correlation between hardness, adhesi...
