Developments in Understanding the Basis of Cooked-Rice Texture-Reference-Cited by-同舟云学术

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Developments in Understanding the Basis of Cooked-Rice Texture

Published:2000-11 Issue:6 Volume:40 Page:449-460
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Ramesh M.,Bhattacharya K. R.,Mitchell J. R.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408690091189220

Cited by 66 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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4. A Comparative Analysis of Sensory Properties, Flavour Profiles, and Fatty Acids in Three Popular Turkish Rice Varieties;2024-06-12

5. Cooking quality, textural characteristics and sensory evaluation of heat‐moisture treated unpolished red rice under different cooking conditions;International Journal of Food Science & Technology;2024-01-22

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