Prediction model of rice eating quality using physicochemical properties and sensory quality evaluation

Author:

Kim Hoon1,Kim Oui-Woung1,Kwak Han Sub2,Kim Sang Sook2,Lee Hyo-Jai1

Affiliation:

1. Research Group of Smart Food Distribution System, Korea Food Research Institute; Seongnam-si 13539 Republic of Korea

2. Research Group of Cognition and Sensory Perception, Korea Food Research Institute; Seongnam-si 13539 Republic of Korea

Funder

Ministry of Agriculture, Food and Rural Affairs

Korea Food Research Institute

Ministry of Science, ICT and Future Planning

Publisher

Wiley

Subject

Sensory Systems,Food Science

Reference21 articles.

1. Texture profile analysis;Bourne;Food Technology,1978

2. Establishment of palatability estimation formula of rice by multiple regression analysis;Chikubu;Journal of the Japanese Society of Starch Science,1985

3. Relationship between nitrogen and mineral contents in rice grain and its palatability after cooking;Horino;Bul. Chugoku Natl. Agric. Exp. Station,1992

4. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs;Huang;Meat Science,2005

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