Effect of Storage on Cooking Quality Attributes and Fortificants Stability in Edible-Coated Iron-Folate Fortified Basmati Rice

Journal of Food Processing and Preservation

Volumn 40, Issue 5, 2016, Pages 925-933

  Ahmed, Waqas ^a   Butt, Masood Sadiq ^a   Sharif, Mian Kamran ^a   Iqbal, Tahira ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

[No Author keywords available]

Indexed keywords

COATINGS; COOKING; FOOD ADDITIVES; NUTRIENTS; NUTRITION; TRACE ELEMENTS; WATER ABSORPTION;

AMYLOSE CONTENT; COOKING QUALITY; METHYL CELLULOSE; QUALITY ATTRIBUTES; QUALITY DETERIORATIONS; SPREADING FACTOR; VOLUME EXPANSION RATIO; WATER ABSORPTION RATIOS;

FOOD STORAGE;

EID: 84991386869     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12671     Document Type: Article

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