Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties
Three pairs of milled rices with similar starch properties (low gelatinization temperature waxy, and low gelatinization temperature low amylose, and intermediate gelatinization temperature intermediate amylose) were assessed for cooked rice properties by two industry taste panels and for raw and coo...
| Autores principales: | , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1989
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166500 |
Ejemplares similares: Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties
- Consumer Preference and Properties of Raw and Cooked Milled Rice
- International Cooperative Comparison of Instrument Methods for Cooked Rice Texture
- Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
- International Cooperative Test on Texture of Cooked Rice
- Kinetic Studies on Cooking of Tropical Milled Rice
- Measuring hardness distribution of cooked rice by single-grain puncture