Sensory quality of cooked long-grain rice as affected by rough rice moisture content, storage temperature, and storage duration

Cereal Chemistry

Volumn 77, Issue 2, 2000, Pages 259-263

  Meullenet, Jean Francois ^a   Marks, Bradley P ^a   Hankins, Jean Ann ^a   Griffin, Virginia K ^a   Daniels, Melissa J ^b  

^a UNIVERSITY OF ARKANSAS   (United States)

^b 3202 Bell Engineering Center   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); MOISTURE DETERMINATION; PARTICLE SIZE; REGRESSION ANALYSIS;

ARKANSAS; CONDITION; METALLICS; PARTICLES SIZES; POSTHARVEST; RICE CULTIVARS; ROUGH RICE; SENSORY PANELS; SENSORY QUALITIES; STORAGE TEMPERATURES;

MOISTURE;

ARTICLE; CEREAL; COOKING; FOOD STORAGE; GRAIN; MOISTURE; RICE; TEMPERATURE;

CUPRESSUS;

EID: 0034023497     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.2.259     Document Type: Article

References (11)

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