1. Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch. (1st August 2016) Authors: Li, Hongyan; Prakash, Sangeeta; Nicholson, Timothy M.; Fitzgerald, Melissa A.; Gilbert, Robert G. Journal: Carbohydrate polymers Issue: Volume 146(2016) Page Start: 253 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch. (1st August 2016) Authors: Li, Hongyan; Prakash, Sangeeta; Nicholson, Timothy M.; Fitzgerald, Melissa A.; Gilbert, Robert G. Journal: Carbohydrate polymers Issue: Volume 146(2016) Page Start: 253 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. (1st April 2016) Authors: Li, Hongyan; Prakash, Sangeeta; Nicholson, Timothy M.; Fitzgerald, Melissa A.; Gilbert, Robert G. Journal: Food chemistry Issue: Volume 196(2016) Page Start: 702 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. (1st April 2016) Authors: Li, Hongyan; Prakash, Sangeeta; Nicholson, Timothy M.; Fitzgerald, Melissa A.; Gilbert, Robert G. Journal: Food chemistry Issue: Volume 196(2016) Page Start: 702 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗