Broken rice kernels and the kinetics of rice hydration and texture during cooking

Journal of the Science of Food and Agriculture

Volumn 93, Issue 7, 2013, Pages 1673-1679

  Saleh, Mohammed ^a   Meullenet, Jean Francois ^b  

^a UNIVERSITY OF JORDAN   (Jordan)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Broken kernels; Cooked rice moisture content; Cooked rice texture; Rice (Oryzae sativa L.)

Indexed keywords

STARCH; WATER;

ARTICLE; CHEMISTRY; CLASSIFICATION; COOKING; DIET; FOOD HANDLING; HARDNESS; HEAT; HUMAN; KINETICS; PLANT SEED; RICE; SPECIES DIFFERENCE;

COOKING; DIET; FOOD HANDLING; HARDNESS; HOT TEMPERATURE; HUMANS; KINETICS; ORYZA SATIVA; SEEDS; SPECIES SPECIFICITY; STARCH; WATER;

EID: 84876307007     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5948     Document Type: Article

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