Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water

Journal of Food Engineering

Volumn 113, Issue 4, 2012, Pages 559-568

  Billiris, M A ^a   Siebenmorgen, T J ^a   Meullenet, J F ^a   Mauromoustakos, A ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Cooked rice texture and flavor; Cooking energy; Non parboiled rice; Parboiled rice; Rice cooking kinetics

Indexed keywords

BROWN RICE; DEGREE OF MILLING; ENERGY CHARACTERISTICS; ENERGY PER UNIT MASS; ENERGY REQUIREMENTS; LIPID CONTENT; MILLED RICE; NON-PARBOILED RICE; PARBOILED RICE; PEAK FORCE; RICE COOKING; RICE SAMPLES; SENSORY ATTRIBUTES;

KINETICS; MILLING (MACHINING);

TEXTURES;

EID: 84866388785     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.07.005     Document Type: Article

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