Optimization of instant jasmine rice process and its physicochemical properties

Journal of Food Engineering

Volumn 95, Issue 1, 2009, Pages 54-61

  Prasert, Waraporn ^a   Suwannaporn, Prisana ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Amylose lipid complex; Eating quality; Instant rice; Pasting properties; Process optimization; Quick cooking rice

Indexed keywords

AMYLOSE-LIPID COMPLEX; EATING QUALITY; INSTANT RICE; PASTING PROPERTIES; PROCESS OPTIMIZATION; QUICK COOKING RICE;

DEWATERING; DRYING; HARDNESS; MOISTURE; MOISTURE DETERMINATION; OPTIMIZATION; PROCESS CONTROL; SURFACE CHEMISTRY; WATER ABSORPTION;

GRAIN (AGRICULTURAL PRODUCT);

JASMINUM;

EID: 67649224122     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.04.008     Document Type: Article

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