Influence of Pre-washing on Quality of Cooked Rice Maintained at a Constant Temperature (Influence of Cooking Conditions on Quality of Cooked Rice-Part 1)-Reference-Cited by-同舟云学术

Influence of Pre-washing on Quality of Cooked Rice Maintained at a Constant Temperature (Influence of Cooking Conditions on Quality of Cooked Rice-Part 1)

Published:2006 Issue:11 Volume:53 Page:587-591
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:ja
Short-container-title:J. Food Sci. Technol. Res.

Author:

Fukai Yohichi,Tukada Kiyohide

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference17 articles.

1. 1) 社団法人日本精米工業会商品対策部,米の種類.炊飯条件がアミノ.カルボニル反応に及ぼす影響,精米工業,212,50-52(2005).

2. Evaluation of the Blend Suitability of Low-Amylose Rice (Study on characteristic evaluation of the blend rice for the market Part1)

3. 4) 深井洋一,大熊桂樹,鷲尾勝雄,北川和弘,芳澤豊久,宮西秀貴,米の粒径別の理化学的特性,53,143-150(2006).

4. Improvement of the palatability of Old Grain Rice by Changing the Rice Whiteness of Milling(Study on characteristic evaluation of the blend rice for the market Part4)

Cited by 5 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. Non-destructive test to detect adulteration of rice using gas sensors coupled with chemometrics methods;International Agrophysics;2023-07-10

2. Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking;Foods;2023-04-19

3. Cooking of Rice;Science of Rice Chemistry and Nutrition;2023

4. Evaluation and Application of Suitable Hokkaido Rice Cultivars for Commercial Use;Nippon Shokuhin Kagaku Kogaku Kaishi;2017

5. Rice Aroma and Flavor: A Literature Review;Cereal Chemistry Journal;2008-07