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Dr. Yanguo Shi received his Ph.D.in State Key Laboratory of Food Science and Engineering, Department of Food Science & Engineering, Harbin University of Commerce, Harbin, China. His current research interests include the Plant, Rice, Seeds, Agronomy, Rice Research,Food Science,Engineering.
In this research, differences in composition, texture characteristics and sensory features of twenty kinds of rice from Heilongjiang China were studied. Experimental results showed significant differences in content of fat, amylose and protein however those differences were not extended to perceived taste evaluation by sensory evaluation. Hardness ... Read More»
Research Article: J Rice Res 2016, 5: 178
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