Changes in the physical properties of frozen cooked rice depending on thermal insulation levels of packaging during freeze‐thaw
Author:
Affiliation:
1. World Institute of Kimchi Gwangju 61755 Republic of Korea
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15524
Reference43 articles.
1. Effect of sucrose on the freeze–thaw stability of rice starch gels: Correlation with microstructure and freezable water
2. On the Building Block and Backbone Concepts of Amylopectin Structure
3. The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat rice products
4. Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels
5. Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity
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