International Cooperative Comparison of Instrument Methods for Cooked Rice Texture
The texture of 10 milled rices cooked by a standardized method in excess water was measured in 11 laboratories using various instrument methods that had been developed specifically for national samples. The samples selected represented a wide range of rice textures. Instrument indexes for hardness a...
| Autores principales: | , , , , , , , , , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1981
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166495 |
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