Hardness of Cooked Milled Rice By Instrumental and Sensory Methods
Fifteen milled rice varieties covering the usual range of amylose content and cooked rice hardness were used in a collaborative study to verify the sensitivity of the present objective method for measuring cooked rice hardness. The grains were cooked either in a rice cooker using a fixed water:rice...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1993
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166501 |
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