Effects of cooking method on physical properties, color, and microstructural characteristics of scorched rice chips-Reference-Cited by-同舟云学术

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Effects of cooking method on physical properties, color, and microstructural characteristics of scorched rice chips

Published:2015-10 Issue:5 Volume:24 Page:1673-1677
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Lee Lan-Sook,Choi Eun-Ji,Kim Dong-Kwang,Kim Chang-Hee,Kum Jun-Seok,Kim Young-Boong,Kim Eun-Mi,Park Jong-Dae

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-015-0217-6.pdf

Reference33 articles.

1. Statistics Korea. Per capita food grain consumption per day. Available from: http://kostat.go.kr. Accessed Sep. 11, 2013.

2. Kearney J. Food consumption trends and drivers. Philos. T. R. Soc. B 365: 2793–2807 (2010)

3. Leelayuthsoontorn P, Thipayarat A. Textural and morphological changes of Jasmine rice under various elevated cooking conditions. Food Chem. 96: 606–613 (2006)

4. Yadav BK, Jindal VK. Dimensional changes in milled rice (Oryza sativa L.) kernel during cooking in relation to its physicochemical properties by image analysis. J. Food Eng. 81: 710–720 (2007)

5. Siegel A, Lineback DR. Development, acceptability, and proximate analyses of high-protein, rice-based snacks for Thai children. J. Food Sci. 41: 1184–1188 (1976)

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