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Developments in understanding the basis of cooked-rice texture
- Ramesh, M., Bhattacharya, K.R., Mitchell, J.R.
- Critical reviews in food science and nutrition 2000 v.40 no.6 pp. 449-460
- rice, texture, cooking quality, cultivars, amylose, starch, iodine value, solubility, protein content, gelation, temperature, consistency, measurement, food analysis, history, food research, parboiling, sensory evaluation, alkali treatment, physicochemical properties, pasting properties