Quality evaluation of rice crackers based on physicochemical measurements

Bioscience, Biotechnology and Biochemistry

Volumn 76, Issue 4, 2012, Pages 794-804

  Nakamura, Sumiko ^a   Suzuki, Dai ^a   Kitadume, Ryota ^a   Ohtsubo, Ken'Ichi ^a  

^a NIIGATA UNIVERSITY   (Japan)

Author keywords

Physical property; Quality; Rice cracker; Sensory test; Tensipresser

Indexed keywords

AMYLOSE CONTENT; CHEMICAL COMPONENT; COMMERCIAL RICE; HIGH QUALITY; PASTING PROPERTY; PHYSICO-CHEMICAL MEASUREMENTS; PHYSICOCHEMICAL PROPERTY; QUALITY EVALUATION; RED RICE; RICE CRACKERS; RICE CULTIVARS; RICE GRAINS; SENSORY TEST; SENSORY TESTING; TENSIPRESSER;

CRACKING (CHEMICAL); DETERIORATION; IMAGE QUALITY; PHYSICAL PROPERTIES; REGRESSION ANALYSIS; STORAGE (MATERIALS);

QUALITY CONTROL;

AMYLOSE; STARCH; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; FOOD ANALYSIS; FOOD STORAGE; HARDNESS; JAPAN; METHODOLOGY; QUALITY CONTROL; RICE; YOUNG MODULUS;

AMYLOSE; ELASTIC MODULUS; FOOD ANALYSIS; FOOD STORAGE; HARDNESS; HARDNESS TESTS; JAPAN; ORYZA SATIVA; PLANT PROTEINS; QUALITY CONTROL; STARCH;

JAPONICA;

EID: 84860143708     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.110931     Document Type: Article

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