Aging kinetics of low amylose rice during storage at ambient and chilled temperatures
Author:
Affiliation:
1. Department of Food Technology, Faculty of Science, Chulalongkorn University, Patumwan, Bangkok, Thailand
Funder
National Research Council of Thailand
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1223127
Reference33 articles.
1. Effect of storage temperature on cooking behaviour of rice
2. Comparative study of physicochemical properties of accelerated and naturally aged rice
3. Changes in physicochemical characteristics of rice during storage at different temperatures
4. Effects of Ageing on Selected Cooking Quality Parameters of Rice
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