Multi-scale characterization and artificial neural network-based modeling identify leachate composition as a primary factor of cooked rice palatability.
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| Title: | Multi-scale characterization and artificial neural network-based modeling identify leachate composition as a primary factor of cooked rice palatability. |
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| Authors: | Ha M; Division of Food and Nutrition, Chonnam National University, Gwangju, 61186, South Korea., Cho DH; Division of Food and Nutrition, Chonnam National University, Gwangju, 61186, South Korea., Chung HJ; Division of Food and Nutrition, Chonnam National University, Gwangju, 61186, South Korea. Electronic address: hchung@jnu.ac.kr. |
| Source: | Carbohydrate polymers [Carbohydr Polym] 2026 Jun 01; Vol. 381, pp. 125187. Date of Electronic Publication: 2026 Mar 07. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 8307156 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-1344 (Electronic) Linking ISSN: 01448617 NLM ISO Abbreviation: Carbohydr Polym Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1879-1344 |
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| DOI: | 10.1016/j.carbpol.2026.125187 |
