Drying-induced structural reorganization modulates the cooking quality and microrheological behavior of multigrain reconstituted rice.

Liu J, Chen C, Cui T, Wen M, Li F, Gao T.

DOI: 10.1007/s10068-026-02256-z
Published: 2026-07-23
Container: Food Sci Biotechnol
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1007/s10068-026-02256-z,
  title = {Drying-induced structural reorganization modulates the cooking quality and microrheological behavior of multigrain reconstituted rice.},
  author = {Liu J and  Chen C and  Cui T and  Wen M and  Li F and  Gao T.},
  year = {2026},
  journal = {Food Sci Biotechnol},
  doi = {10.1007/s10068-026-02256-z},
  url = {https://doi.org/10.1007/s10068-026-02256-z}
}

RIS

TY  - JOUR
TI  - Drying-induced structural reorganization modulates the cooking quality and microrheological behavior of multigrain reconstituted rice.
AU  - Liu J
AU  -  Chen C
AU  -  Cui T
AU  -  Wen M
AU  -  Li F
AU  -  Gao T.
PY  - 2026
JO  - Food Sci Biotechnol
DO  - 10.1007/s10068-026-02256-z
UR  - https://doi.org/10.1007/s10068-026-02256-z
ER  -

APA

J, L., C, C., T, C., M, W., F, L., & T., G. (2026). Drying-induced structural reorganization modulates the cooking quality and microrheological behavior of multigrain reconstituted rice.. Food Sci Biotechnol. https://doi.org/10.1007/s10068-026-02256-z

Source records

europe-pmc · retrieved 2026-09-26T04:27:11.181Z