Development of a new rice beverage by improving the physical stability of rice slurry

Journal of Food Engineering

Volumn 131, Issue , 2014, Pages 89-95

  Koyama, Masaru ^a   Kitamura, Yutaka ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Rice slurry; Sensory evaluation; Separated milling method; Wet stone milling

Indexed keywords

EID: 84894299689     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.01.030     Document Type: Article

References (12)

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