Effect of high temperature cooking on the quality of rice porridge-Reference-Cited by-同舟云学术

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Effect of high temperature cooking on the quality of rice porridge

Published:2021 Issue:5 Volume:14 Page:247-254
ISSN:1934-6344
Container-title:International Journal of Agricultural and Biological Engineering
language:en
Short-container-title:

Author:

Chen Cunshe, ,Jiang Siyuan,Li Mengfei,Li You,Li He,Zhao Fen,Pang Zhihua,Liu Xinqi, ,

Publisher

International Journal of Agricultural and Biological Engineering (IJABE)

Subject

General Engineering,General Agricultural and Biological Sciences

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans;The Scientific World Journal;2024-03-12

2. Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly;Foods;2024-02-27

3. Effect of cooking methods on volatile compounds and texture properties in rice porridge;LWT;2023-07

4. Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization;International Journal of Gastronomy and Food Science;2023-03

5. Porridge Production by Blending Millet, Cowpea and Unripe Plantain Flours and the Quality Assessment;American Journal of Food Technology;2023-01-15

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