Developments in understanding the basis of cooked-rice texture

Critical Reviews in Food Science and Nutrition

Volumn 40, Issue 6, 2000, Pages 449-460

  Ramesh, M ^a   Bhattacharya, K R ^b   Mitchell, J R ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b Rice Research and Development Centre   (India)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMISTRY; CONSUMER; COOKING; FOOD HANDLING; FOOD PRESERVATION; GENETICS; METHODOLOGY; PHYSICAL CHEMISTRY; REVIEW; RICE; TASTE; TIME;

CHEMISTRY, PHYSICAL; CONSUMER SATISFACTION; COOKERY; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; ORYZA SATIVA; TASTE; TIME FACTORS;

EID: 0034329723     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690091189220     Document Type: Article

References (122)

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