Changes in culinary, viscoamylographic and sensory characteristics during rice storage at different temperatures-Reference-Cited by-同舟云学术

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Changes in culinary, viscoamylographic and sensory characteristics during rice storage at different temperatures

Published:2013-04 Issue: Volume:53 Page:37-42
ISSN:0022-474X
Container-title:Journal of Stored Products Research
language:en
Short-container-title:Journal of Stored Products Research

Author:

Kaminski Tiago André,Brackmann Auri,da Silva Leila Picolli,Nicoletti Angélica Markus,Roberto Bruna Sampaio

Publisher

Elsevier BV

Subject

Horticulture,Insect Science,Agronomy and Crop Science,Food Science

Reference20 articles.

1. Approved Methods;American Association of Cereal Chemists,2000

2. Avaliação de diferentes métodos de cocção de arroz de terras altas para teste sensorial;Bassinello,2004

3. Optimization of aging time and temperature for four Malaysian rice cultivars;Faruq;Pakistan Journal of Nutrition,2003

4. Kernel aging: an analysis in four Malaysian rice cultivars;Faruq;International Journal of Agriculture & Biology,2003

5. Maturação pós-colheita de cultivares de arroz de terras altas;Fonseca;Revista Ceres,2008

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