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Pulse NMR study of refrigerated cooked rice and comparison with physicochemical properties
- Yano, S., Arata, K., Suzuki, S., Yamazaki, K., Suzuki, N., Kanzaki, Y.
- Food science and technology research 2004 v.10 no.2 pp. 218-223
- rice, cooked foods, chilled foods, food storage, refrigeration, storage temperature, storage time, thawing, water activity, nuclear magnetic resonance spectroscopy, texture, gelatinization, taste, hardness, stress relaxation, mathematical models, equations