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Changes in physico-chemical, thermal, cooking and textural properties of rice during aging
- Sodhi, N.S., Singh, N., Arora, M., Singh, J.
- Journal of food processing and preservation 2003 v.27 no.5 pp. 387-400
- water content, rice, cultivars, milling, food storage, seeds, weight, cooked foods, rice flour, cooking quality, gelatinization, enthalpy, thermal properties, differential scanning calorimetry, physicochemical properties, amylose, free fatty acids, water uptake, liquids, texture, hardness, food packaging, cohesion, extrusion, sensory evaluation, taste, flavor, color