Author: Perez, Consuelo M.
- International Cooperative Comparison of Instrument Methods for Cooked Rice Texture
- Texture Changes and Storage of Rice
- Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
- International Cooperative Test on Texture of Cooked Rice
- Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties
- Hardness of Cooked Milled Rice By Instrumental and Sensory Methods
Author: Perez, C.M.
- Crystallinity of Raw Rice Starch Granules As Indexed By Corrosion with Hydrochloric Acid and Amylase
- Some Grain Properties of IR36-Based Starch Mutants
- International Cooperative Testing on the Amylose Content of Milled Rice
- International Cooperative Testing of the Alkali Digestibility Values for Milled Rice
- Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature
- Modification of the Simplified Amylose Test for Milled Rice
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