Impact of presoaking on flavor of cooked rice

Cereal Chemistry

Volumn 85, Issue 5, 2008, Pages 706-710

  Champagne, E T ^a   Bett Garber, K L ^a   Thomson, J L ^a   Shih, F F ^a   Lea, J ^a   Daigle, K ^a  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FLAVOR COMPOUNDS; SEWERS;

AROMA COMPOUNDS; ASIAN COUNTRIES; BASMATI RICE; COOKED RICE; COOKING TIME; MILLED RICE; RICE GRAINS; RICE SAMPLES; SWEET TASTE; TEXTURAL CHANGES;

GRAIN (AGRICULTURAL PRODUCT);

JASMINUM;

EID: 48249117188     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-5-0706     Document Type: Article

References (12)

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