NMR imaging investigation of rice cooking-Reference-Cited by-同舟云学术

NMR imaging investigation of rice cooking

Published:2005-05 Issue:4 Volume:38 Page:403-410
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Kasai Midori,Lewis Andrew,Marica Florea,Ayabe Sonoko,Hatae Keiko,Fyfe Colin A.

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. Changes in surface color, texture and flavor of rice during cooking (part I) surface color, texture and geratinization degree;Honma;Journal of Home Economics Japan,1983

2. Internal hollows in cooked rice grains (Oryza sativa cv. Koshihikari) observed by NMR micro imaging;Horigane;Journal of Food Science,1999

3. Differences in Hollow Volumes in Cooked Rice Grains with Various Amylose Contents as Determined by NMR Micro Imaging

4. Near infrared spectra of the outer layer of flour of stored milled rice;Kaichi;Food Science and Technology International Tokyo,1997

5. Effect of the heating conditions on the quality of cooked rice;Kainuma;Journal of Home Economics Japan,1977

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