The relationship between cooked-rice texture and the physicochemical characteristics of rice     

C.M. Sowbhagya  B.S. Ramesh  K.R. Bhattacharya 《Journal of Cereal Science》1987,5(3)

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RNAi-Mediated Silencing of ITPK Gene Reduces Phytic Acid Content,Alters Transcripts of Phytic Acid Biosynthetic Genes,and Modulates Mineral Distribution in Rice Seeds   总被引：1，自引：0，他引：1  

Karmakar Aritra  Bhattacharya Sananda  Sengupta Shinjini  Ali Nusrat  Nath Sarkar Sailendra  Datta Karabi  K. Datta Swapan 《水稻科学》2020,27(4):315-328

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Time-dependent changes in dough color in hexaploid wheat landraces differing in polyphenol oxidase activity.   总被引：15，自引：0，他引：15  

M Bhattacharya  Q Luo  H Corke 《Journal of agricultural and food chemistry》1999,47(9):3579-3585

Time-dependent changes in the color of noodle sheets (using 2% NaCl or 1% alkaline salts in the formulation) made from 43 Iranian hexaploid wheat landrace accessions were measured. Pekar slick tests in water and in alkaline conditions were also carried out. A wide variation in color characteristics of the landraces was found, with L values of salted noodle sheets at 2 h ranging from 80.9 to 89.2 and b values of alkaline noodle sheets at 2 h ranging from 19.1 to 27.4, showing potential application in noodle wheat improvement programs. For initial rapid screening of samples it was observed that a single reading of the dough sheet after 2 h was adequate. The dough sheets should be kept at 5 degrees C during storage, to prevent microbiological activity in the dough, which would give erroneous results. The Pekar slick test results were not highly correlated to color measurements on the dough, so this test is not recommended for screening for noodle color potential in landraces.  相似文献