Effect of moisture transfer on texture uniformity of cooked rice after heat preservation with electric rice cooker-Reference-Cited by-同舟云学术

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Effect of moisture transfer on texture uniformity of cooked rice after heat preservation with electric rice cooker

Published:2020-01 Issue: Volume:91 Page:102862
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Zhang Qingxia,Xia Shuqin,Li Jing,Zhang Xiaoming,Yu Jingyang

Funder

projects of the National key R & D program

National First-class Discipline of Food Science and Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference21 articles.

1. Effect of curdlan and xanthan on the texture and moisture retention of cooked rice;Hahm;J. Food Process. Preserv.,2015

2. Moisture distribution of soaked rice grains observed by magnetic resonance imaging and physicochemical properties of cooked rice grains;Horigane;J. Cereal Sci.,2013

3. The study of water behaviour in regenerated cellulosic fibres by low-resolution proton NMR;Ibbett;Polymer,2008

4. Anomalies in moisture transport during broccoli drying monitored by MRI;Jin;Faraday Discuss,2012

5. Quantitative NMR imaging study of the cooking of Japonica and Indica rice;Kasai;Food Res. Int.,2007

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

4. Social comparison of home appliance ownership and use and heterogeneous impact on electricity consumption: a case of apartment households in Korea;Energy Efficiency;2024-04-29

5. Relation between textural attributes and surface leachate structural and compositional characteristics of cooked rice;Food Science and Biotechnology;2023-11-01

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