Texture determinants in cooked, parboiled rice. II: Physicochemical properties and leaching behaviour of rice

被引：0
|
作者：
Ong, M. H.
Blanshard, J. M. V.
机构：
来源：
Journal of Symbolic Computation | 1994年 / 18卷 / 04期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [31] Texture and other physicochemical properties of whole rice bread
    Kadan, RS
    Robinson, MG
    Thibodeaux, DP
    Pepperman, AB
    JOURNAL OF FOOD SCIENCE, 2001, 66 (07) : 940 - 944
  • [32] Most important Maillard flavor compounds of bread and cooked rice.
    De Kimpe, N
    Demyttenaere, J
    Tehrani, KA
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2000, 220 : U22 - U22
  • [33] Influence of parboiling on rice starch structure and cooked-rice texture
    Ramesh, M
    Ali, SZ
    Bhattacharya, KR
    JOURNAL OF TEXTURE STUDIES, 1999, 30 (03) : 337 - 344
  • [34] Structure of rice starch and its relation to cooked-rice texture
    Ramesh, M
    Ali, SZ
    Bhattacharya, KR
    CARBOHYDRATE POLYMERS, 1999, 38 (04) : 337 - 347
  • [35] Influence of water-to-rice ratio on cooked rice flavor and texture
    Bett-Garber, Karen L.
    Champagne, Elaine T.
    Ingram, Daphne A.
    McClung, Anna M.
    CEREAL CHEMISTRY, 2007, 84 (06) : 614 - 619
  • [36] MOISTURE TRANSFER PROPERTIES OF WILD RICE.
    Gencturk, M.B.
    Bakshi, A.S.
    Hong, Y.C.
    Labuza, T.P.
    Journal of Food Process Engineering, 1986, 8 (04) : 243 - 261
  • [37] Heat of aging and texture change of cooked rice
    Kainuma, Y
    Sahara, H
    Harada, S
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2004, 51 (12): : 665 - 671
  • [38] Pulse NMR study of refrigerated cooked rice and comparison with physicochemical properties
    Yano, S
    Arata, K
    Suzuki, S
    Yamazaki, K
    Suzuki, N
    Kanzaki, Y
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2004, 10 (02) : 218 - 223
  • [39] EFFECT OF CELL-WALL DEGRADING ENZYMES ON THE COOKING PROPERTIES OF MILLED RICE AND THE TEXTURE OF COOKED RICE
    SHIBUYA, N
    IWASAKI, T
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1984, 31 (10): : 656 - 660
  • [40] Deciphering the Genetic Architecture of Cooked Rice Texture
    Misra, Gopal
    Badoni, Saurabh
    Domingo, Cyril John
    Cuevas, Rosa Paula O.
    Llorente, Cindy
    Mbanjo, Edwige Gaby Nkouaya
    Sreenivasulu, Nese
    FRONTIERS IN PLANT SCIENCE, 2018, 9
12345