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Journal of Food Science

Volumn 66, Issue 8, 2001, Pages 1084-1088

Rice fry texture as affected by gum application and mechanical perforation

(3) Kadan, R S a Bryant, R J a Boykin, D L a

a SOUTHERN REGIONAL RESEARCH CENTER (United States)

Author keywords

Amylose; Long grain rice; Rice fries; Texture; Waxy rice

Indexed keywords

EID: 0035661655 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2001.tb16085.x Document Type: Article

Times cited : (9)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.