Water to rice ratio and cooked rice texture’s liking - internal preference mapping approach-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Water to rice ratio and cooked rice texture’s liking - internal preference mapping approach

Published:2017-11-30 Issue:4 Volume:9 Page:413-424
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Saleh M.¹,Meullenet J.-F.²,Toker T.²,Akash M.³

Affiliation:

1. Department of Nutrition and Food Technology, The University of Jordan, 11942 Amman, Jordan.

2. Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, USA.

3. Department of Horticulture and Crop Science, The University of Jordan, 11942 Amman, Jordan.

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2016.1025

Reference26 articles.

1. Influence of Water-to-Rice Ratio on Cooked Rice Flavor and Texture

2. Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 2. Cooking using fixed, water-to-rice ratios

3. Important Sensory Properties Differentiating Premium Rice Varieties

Cited by 5 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. Cold-storage preservation of cooked rice quality: Exploring challenges and strategies, featuring insights on sushi rice;Food Bioscience;2024-10

2. Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratio;Applied Food Research;2024-06

3. Assessment of the texture and digestion properties of a high amylose content rice cultivar under various water‐to‐rice ratios;Cereal Chemistry;2022-05-09

4. Engineering, biochemical, and cooking characteristics of seven eminent cultivars of brown rice: Implication on development of food processing equipment;Journal of Food Process Engineering;2022-05

5. Quality of different rice cultivars and factors influencing consumer willingness‐to‐purchase rice;International Journal of Food Science & Technology;2020-11-14

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3