Cooking Behavior of Rice in Relation to Kernel Physicochemical and Structural Properties-Reference-Cited by-同舟云学术

Cooking Behavior of Rice in Relation to Kernel Physicochemical and Structural Properties

Published:2006-12-22 Issue:2 Volume:55 Page:336-346
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vidal Véronique¹,Pons Brigitte¹,Brunnschweiler Judith¹,Handschin Stephan¹,Rouau Xavier¹,Mestres Christian¹

Affiliation:

1. CIRAD, UPR Qualité des Aliments Tropicaux, 73 avenue J.F. Breton, 34398 Montpellier Cedex 5, France, Institute of Food Science and Nutrition, ETH Zürich, CH-8092 Zürich, Switzerland, and INRA-UMR Ingénierie des Agropolymères et Technologies Emergentes, 2 place Pierre Viala, 34060 Montpellier cedex 1, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf061945o

Reference38 articles.

1. TEXTURE MEASUREMENT OF COOKED RICE AND ITS RELATIONSHIP TO THE EATING QUALITY

2. IDENTIFYING OBJECTIVE CHARACTERISTICS THAT PREDICT CLUSTERS PRODUCED BY SENSORY ATTRIBUTES IN COOKED RICE

3. INTERNATIONAL COOPERATIVE COMPARISON OF INSTRUMENT METHODS FOR COOKED RICE TEXTURE

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