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...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
1989
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/166500 |
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