Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice-Reference-Cited by-同舟云学术

Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice

Published:1999-01 Issue:1 Volume:76 Page:56-62
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Lyon Brenda G.¹,Champagne Elaine T.²,Vinyard Bryan T.²,Windham William R.¹,Barton Franklin E.¹,Webb Bill D.³,McClung Anna M.³,Moldenhauer Karen A.⁴,Linscombe Steve⁵,McKenzie Kent S.⁶,Kohlwey David E.⁷

Affiliation:

1. USDA, ARS, Richard B. Russell Agricultural Research Center, P.O. Box 5677, Athens, GA 30604-5677. Corresponding author. Phone: 706/546-3167; Fax: 706/ 546-3607; E-mail: bglyon@ars.usda.gov.

2. USDA, ARS, Southern Regional Research Center, New Orleans, LA.

3. USDA, ARS, Rice Quality Laboratory, Beaumont, TX.

4. University of Arkansas, Rice Research and Extension Center, Stuttgart, AR.

5. Louisiana State University, Rice Research Station, Crowley, LA.

6. California Cooperative Rice Research Foundation, Biggs, CA.

7. Riviana Foods, Inc., Houston, TX.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference9 articles.

1. Effects of Drying Conditions, Final Moisture Content, and Degree of Milling on Rice Flavor