Texture Changes and Storage of Rice
Monthly texture assessments of seven milled rices, differing in amylose content and stored at 28–30°C, verified that three months was the minimum storage period for major changes to occur in hardness of cooked rice, gel consistency, and amylograph viscosity values. Therefore, texture measurements sh...
| Main Authors: | , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
1981
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/166496 |
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