RESEARCH NOTE THE TEXTURE OF COOKED RICE

Journal of Texture Studies

Volumn 13, Issue 1, 1982, Pages 31-42

  DESHPANDE, S S ^a   BHATTACHARYA, K R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84981407240     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1982.tb00875.x     Document Type: Article

References (14)

1. Cooking quality of 26 varieties of milled white rice
2. Water uptake by rice during cooking
3. Pasting behaviour of rice: A new method of viseography
4. Importance of insoluble amylose as a determinant of rice quality
5. Quality classification of rice
6. Instron measurement of cooked‐rice texture
7. Sensory assessment of cooked milled rice
8. Determination of the viscosity of swollen rice with the help of Haake's Consistometer
9. Investigation on the quality of white rice
10. Use of the Viscoelastograph for measuring the texture of cooked rice
11. Objective tests for the stickiness of cooked rice
12. Texture measurement of cooked rice and its relationship to the eating quality
13. Indicators of eating quality of non‐waxy rices
14. Use of the Texturometer for measuring the texture of cooked rice