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Cereal Chemistry

Volumn 78, Issue 5, 2001, Pages 559-563

Effect of temperature, exposure duration, and moisture content on color and viscosity of rice

(3) Dillahunty, A L a Siebenmorgen, T J a Mauromoustakos, A a

a UNIVERSITY OF ARKANSAS (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; MOISTURE DETERMINATION; VISCOSITY;

COLOR DEGRADATION; CONDITION; CONTENT LEVEL; EFFECTS OF TEMPERATURE; EXPOSURE DURATIONS; EXPOSURE TEMPERATURE; HUE ANGLES; ORYZA SATIVA L; PEAK VISCOSITIES; TEMPERATURE EXPOSURE;

MOISTURE;

ARTICLE; COLOR; FOOD QUALITY; MOISTURE; NONHUMAN; RICE; TEMPERATURE; VISCOSITY;

CUPRESSUS; ORYZA SATIVA;

EID: 0034846414 PISSN: 00090352 EISSN: None Source Type: Journal
DOI: 10.1094/CCHEM.2001.78.5.559 Document Type: Article

Times cited : (37)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.