Effect of Cooking Conditions on the Quality of Cooked Rice in Home Meal Replacement Products-Reference-Cited by-同舟云学术

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Effect of Cooking Conditions on the Quality of Cooked Rice in Home Meal Replacement Products

Published:2014-02-27 Issue:1 Volume:18 Page:7-14
ISSN:1226-4768
Container-title:Food Engineering Progress
language:
Short-container-title:Food Eng. Prog.

Author:

Cho Eun-Kyung, ,Wu Hyun-Jung,Kim Byeong-Cheol,Yoo Yeong-Mi,Jung Ho-Yeon,Lee Mi-Yeon

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Korean Society for Food Engineering

Subject

Food Science

Cited by 3 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

1. Effect of Hot Air or Combined Drying Treatment on Physicochemical Properties and Antioxidant Activity of Jeju Beets;Journal of the Korean Society of Food Science and Nutrition;2022-06-30

2. Effect of Browning Inhibitors NaCl and CaCl2 on the Qualities of Jeju Tamna Potatoes during Hot-Air Drying;Journal of the Korean Society of Food Science and Nutrition;2021-02-28

3. A Black Waxy Hybrid Corn, ‘Jangsuheukchal’ Suitable as a Fresh Waxy Corn with Cooking Properties of a Milled Waxy Corn;Korean Journal of Breeding Science;2020-12-01

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