Instrumental assessment of cooked rice texture characteristics: A method for breeders

Cereal Chemistry

Volumn 77, Issue 4, 2000, Pages 512-517

  Meullenet, Jean Francois ^a   Champagne, Elaine T ^b   Bett, Karen L ^b   McClung, Anna M ^b   Kauffmann, Domitille ^b  

^a UNIVERSITY OF ARKANSAS   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

LEAST SQUARES APPROXIMATIONS; QUALITY CONTROL; SENSORY ANALYSIS;

COOKED RICE; DATA ANALYSIS-METHODS; PARTIAL LEAST SQUARE REGRESSION; PREDICTIVE MODELS; SENSORY ATTRIBUTES; STRESS VALUES; STRESS/STRAIN ANALYSIS; TEXTURAL ATTRIBUTES; TEXTURAL CHARACTERISTIC; TEXTURE CHARACTERISTICS;

EXTRUSION;

ALKALI; AMYLOSE; PROTEIN;

ADHESION; AGRICULTURE; ANALYTIC METHOD; ARTICLE; CULTIVAR; EXPERIMENTAL MODEL; FOOD ANALYSIS; FOOD QUALITY; HARDNESS; MECHANICAL STRESS; PREDICTION; PROTEIN CONTENT; RICE;

EID: 0033930487     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.4.512     Document Type: Article

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