Cooking, Sensory Properties, Curcumin Retention, and In vitro Digestibility of Rice as Affected by Polishing and Turmeric Concentration
Author:
Affiliation:
1. Department of Food Science and Technology University of Kashmir, Hazratbal Srinagar 190006 India
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202200054
Reference35 articles.
1. KINETICS OF HYDRATION AND DIMENSIONAL CHANGES OF BROWN RICE
2. Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain
3. Rice Quality, Studies on Physicochemical Properties of Rice
4. Effect of cooking method and variety on the sensory quality of rice
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