Predicting texture of cooked blended rice with pasting properties

International Journal of Food Properties

Volumn 16, Issue 3, 2013, Pages 485-499

  Zhu, Bo ^a,b   Li, Bin ^a   Gao, Qianni ^b   Fan, Jinsong ^a   Gao, Peijun ^a   Ma, Meihu ^a   Feng, Xi ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Shenzhen Entry and Exit Inspection and Quarantine Bureau   (China)

Author keywords

Pasting; Rice blends; Simplex lattice design; Validation

Indexed keywords

CONFIDENCE LIMIT; COOKED RICE; HIGH QUALITY; LOW QUALITIES; PASTING; PASTING PROPERTY; PREDICTIVE MODELS; PRINCIPAL COMPONENTS; RICE BLENDS; RICE CULTIVARS; SIMPLEX-LATTICE DESIGN; STATISTICAL ANALYSIS SYSTEMS; TEXTURAL PROPERTIES; VALIDATION;

BLENDING; PRINCIPAL COMPONENT ANALYSIS; TEXTURES;

VISCOSITY;

EID: 84873415626     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.555899     Document Type: Article

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