The blending recipes were researched under the principle of controlling amylose content to 15%~20% and similar rice shape through adjusting the blending proportion of rice varieties with different amylose contents.
The blending recipes were researched under the principle of controlling amylose content to 15%~20% and similar rice shape through adjusting the blending proportion of rice varieties with different amylose contents.
配方研究是以控制直链淀粉含量为核心，以长宽比相近为原则，通过调整不同直链淀粉含量品种的搭配比例，达到直链淀粉含量15%~20%且改善其早籼米饭过硬或过粘的食味特性的目的。