期刊论文

Lyu, QY

英文

Foods

2304-8158

2024

13

4

621-

10.3390/foods13040621

This research was funded by Key R&D Plan Projects in Hubei Province, grant number 2022BAD128, Hubei Provincial Central Leading Local Science and Technology Development Special Project, grant number 2022BGE247, and Subtopic of Chinaʹs National Key R&D Program—Research on Key Technologies for Reducing Major Heavy Metal Hazards in the Moderate Processing of Rice, grant number 2023YFF1104604-01.

本校为第一且通讯机构

This study aimed to find a unique method to assess the textural properties of Niangao (glutinous rice cakes), to determine the relationship between the textural properties of rice cakes and the indicators of glutinous rice, and to identify the key indicators that significantly affect the textural properties of Niangao. The study encompassed the analysis of the chemical composition and pasting characteristics of 22 glutinous rice varieties, revealing the substantial impact of variety on lipid content, straight-chain starch content, and pasting p...