| environmental factors that affect the ability of amylose to contribute to retrogradation in gels made from rice flour. | retrogradation in rice is a trait that describes the hardening of cooked rice after storage or cooling, and it has significant implications for many consumers of rice, since many people cook rice in the morning and consume it several hours later or the next day. tools to select against retrogradation in breeding programs are yet to be described. here, we aim to determine the effect on retrogradation of storage time and temperature and the role of starch, protein, and lipids using gels made from ... | 2006 | 16819933 |