Publisher
Springer Nature Singapore
Reference82 articles.
1. Arai T, Sawayama S, Kawabata A (1982) Effect of seasonings on retrogradation of gelatinized cooked rice. J Home Econ Japan 33(10):559–562
2. Araki T, Du K, Ueno S, Kono S, Do G, Maeda T (2018) Effects of frozen storage and thawing conditions on physical properties of glutinous rice: (part 1) ice crystal and color measurement. Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers:231–236
3. Atkinson FS, Brand-Miller JC, Foster-Powell K, Buyken AE, Goletzke J (2021) International tables of glycemic index and glycemic load values 2021: a systematic review. Am J Clin Nutr
4. Awazuhara M, Nakagawa A, Yamaguchi J, Fujiwara T, Hayashi H, Hatae K, Chino M, Shimada A (2000) Distribution and characterization of enzymes causing starch degradation in rice (Oryza sativa cv. Koshihikari). J Agric Food Chem 48(2):245–252
5. Cho CH, Lee HG, Jeong S, Yoo S (2019) Influence of packaging oxygen transmission rate on physical characteristics of frozen cooked rice under various freezing conditions. J Food Sci 84(12):3483–3493