Similar Items: Hardness of Cooked Milled Rice By Instrumental and Sensory Methods
- International Cooperative Comparison of Instrument Methods for Cooked Rice Texture
- Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
- Measuring hardness distribution of cooked rice by single-grain puncture
- Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties
- Kinetic Studies on Cooking of Tropical Milled Rice
- Prediction of acceptable colour of cooking bananas (matooke) using instrumental and sensory measurements
Author: Perez, Consuelo M.
- Texture Changes and Storage of Rice
- Nutritional Properties of Nonrice Crops in the Asian Rice Farming Systems Network
- Kinetic Studies on Cooking of Tropical Milled Rice
- A Gel Consistency Test for Eating Quality of Rice
- Enzymes of Starch Metabolism in the Developing Rice Grain
- Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
Author: Juliano, Bienvenido O.
- Botanical composition, chemical-analysis and cellulase solubility of rice straw from different varieties
- Properties of Poorly Digestible Fraction of Protein Bodies of Cooked Milled Rice
- Comparative Levels of Waxy Gene Product of Endosperm Starch Granules of Different Rice Ecotypes
- Aspects of Nitrogen Metabolism in the Rice Seedling
- Relative Nutritional Value of Some Rices for Growth of Tribolium castaneum Larvae
- Properties of Prolamin in Mature and Developing Rice Grain