Physico-chemical, morphological, thermal, cooking and textural properties of chalky and translucent rice kernels

By Narpinder Singh, N. S. Sodhi, M. Kaur, S. Saxena. 2003

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Molecular and environmental factors determining grain quality in rice (2012, background): “Translucent rice kernels have significantly higher amylose content than chalky grains (Rani and Bhattacharay 1989; Lisle et al. 2000; Singh et al. 2003).”
Physiochemical properties, proximate composition, and cooking qualities of locally grown and imported rice varieties marketed in Penang, Malaysia. (2013, methodology): “Cooking properties of the rice samples were determined based on the available standard procedures (Batcher et al., 1956; Singh et al., 2003, 2005).”
The breakage susceptibility of raw and parboiled rice: A review (2013, background): “The lower resistance of chalky rice kernels to grain breakage can be attributed to their low hardness (Ashida et al., 2009; Singh et al., 2003; Tamaki et al., 2006), which makes them less resistant to mechanical stresses.”
Melting the secrets of gelatinisation temperature in rice (2010, background): “* DSC values associate with cooking time (Singh et al. 2003)”