Relating raw rice colour and composition to cooked rice colour

Author:

Bett-Garber Karen L,Champagne Elaine T,Thomson Jessica L,Lea Jeanne

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference12 articles.

1. Goodwin Jr HL Rister ME Branson RE Stansel JW Webb BD Ward JB et al Market potential for domestic rice varieties among Asian-Americans TAMRC Consumer Product Market Research CP-1-92T 1992

2. Preference mapping of domestic/imported jasmine rice for U.S.-Asian consumers;Suwansri;J Food Sci,2002

3. Effect of milling on colour and nutritional properties of rice;Lamberts;Food Chem,2007

4. Effect of storage temperature for paddy on consumer perception of cooked rice;Jang;Cereal Chem,2009

5. Effects of storage form and period of refrigerated rice on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice;Lee;Kor J Food Sci Technol,2001

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