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Changes in physico-chemical, thermal, cooking and textural properties of rice during aging

Author:
Sodhi, N.S., Singh, N., Arora, M., Singh, J.
Source:
Journal of food processing and preservation 2003 v.27 no.5 pp. 387-400
ISSN:
0145-8892
Subject:
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
Agid:
1546543