Cooking and textural properties of some traditional and aromatic rice cultivars

Cereal Chemistry

Volumn 86, Issue 5, 2009, Pages 542-548

  Lucisano, M ^a   Mariotti, M ^a   Pagani, M A ^a   Bottega, G ^a   Fongaro, L ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

AROMATIZATION; COMPRESSION TESTING; CYCLODEXTRINS; QUALITY CONTROL;

CONSUMER ACCEPTANCE; COOKING AND TEXTURAL PROPERTIES; COOKING QUALITY; IMAGE-ANALYSIS; ITS EVALUATION; MORPHOLOGICAL CHARACTERISTIC; PROTEIN BEHAVIOR; RICE CULTIVARS; STARCH AMYLOSE; STARCH PASTING;

AROMATIC COMPOUNDS;

EID: 70349606145     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-5-0542     Document Type: Article

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