| 摘要 |
Rice grain of which the X-ray diffraction diagram does not exhibit peaks of native starch at 2 theta = 9.9 degrees , 11.2 degrees , 15 degrees , 17 degrees , 18 degrees and 23.3 degrees , whereby after cooking 100g of the rice grains in 1l of water at 100 degrees C for 15 mins and cooling for 15 mins at ambient temp, the cooked and cooled grains of rice have (measured on a Chopin visco-elastograph) a firmness of less than 65 and an elastic recovery of less than 35. |
