Effect of presoaking on textural, thermal, and digestive properties of cooked brown rice

Cereal Chemistry

Volumn 86, Issue 1, 2009, Pages 100-105

  Han, Jung Ah ^a   Lim, Seung Taik ^b  

^a Sangmyung University   (South Korea)

^b Korea University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); LEACHING; MOISTURE DETERMINATION; STARCH; WATER ABSORPTION;

%MOISTURE; BROWN RICE; COOKED RICE; DISTILLED WATER; PROPERTY; RICE KERNELS; SOAKING TEMPERATURE; SOLID-TO-WATER RATIO; SOLUBLE MATERIALS; THERMAL;

MOISTURE;

JAPONICA;

EID: 62449166460     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-1-0100     Document Type: Article

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