Multiple measurements of physical properties of individual cooked rice grains with a single apparatus

Cereal Chemistry

Volumn 76, Issue 6, 1999, Pages 855-860

  Okadome, Hiroshi ^a   Toyoshima, Hidechika ^a   Ohtsubo, Ken'ichi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

COMPRESSION TESTING; CYCLODEXTRINS; GRAIN (AGRICULTURAL PRODUCT); HARDNESS;

AMYLOSE CONTENT; COOKED RICE; HIGH AMYLOSE; LOW-HIGH; MEASUREMENTS OF; MULTIPLE MEASUREMENTS; PROGRESSIVE COMPRESSION; RICE GRAINS; RICE SAMPLES; SURFACE HARDNESS;

PHYSICAL PROPERTIES;

AMYLOSE;

ANALYTIC METHOD; ARTICLE; COOKING; FOOD PROCESSING; HARDNESS; PALATABILITY; PHYSICAL CHEMISTRY; RICE; SAMPLING; SURFACE PROPERTY; VISCOELASTICITY;

EID: 0032702293     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.6.855     Document Type: Article

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