Preference mapping of different water‐to‐rice ratios in cooked aromatic white jasmine rice
Author:
Affiliation:
1. CASS Food research CentreDeakin University 221 Burwood Highway Burwood VIC Australia
2. CASS and Bega Cheese 1 Vegemite Way Port Melbourne VIC Australia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15120
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4. WHOLE-GRAIN RICE FLAVOR ASSOCIATED WITH ASSORTED BRAN COLORS
5. Cooked rice aroma and 2-acetyl-1-pyrroline
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