Effect of storage temperature on cooking behaviour of rice

Food Chemistry

Volumn 105, Issue 2, 2007, Pages 491-497

  Zhou, Zhongkai ^a   Robards, Kevin ^a   Helliwell, Stuart ^a   Blanchard, Chris ^a  

^a CHARLES STURT UNIVERSITY   (Australia)

Author keywords

Amylose leaching; Cooking; Residual cooking water; Rice; Storage; Texture

Indexed keywords

AMYLOSE; WATER;

ARTICLE; COOKING; LEACHING; NONHUMAN; RICE; SCANNING ELECTRON MICROSCOPY; STATISTICAL SIGNIFICANCE; STORAGE TEMPERATURE; WATER TRANSPORT;

EID: 34447262599     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.04.005     Document Type: Article

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