Modelling the physical properties change of canned glutinous rice porridge during cooking
Author:
Affiliation:
1. College of Biosystems Engineering and Food Science
2. Zhejiang University
3. Hangzhou 310058
4. China
5. Fuli Institute of Food Science
Abstract
The changes in the physical properties of rice porridge during cooking in a sealed can were investigated and modeled systematically.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2019/RA/C8RA07790H
Reference40 articles.
1. Effect of freezing temperature on rehydration and water vapor adsorption characteristics of freeze-dried rice porridge
2. Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties
3. Impact of the degree of cooking on starch digestibility of rice – An in vitro study
4. Prediction model of rice eating quality using physicochemical properties and sensory quality evaluation
5. In situ analysis of cooking properties of rice by thermal mechanical compression test method
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