Unraveling the Impact of Nitrogen Nutrition on Cooked Rice Flavor and Texture-Reference-Cited by-同舟云学术

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Unraveling the Impact of Nitrogen Nutrition on Cooked Rice Flavor and Texture

Published:2009-05 Issue:3 Volume:86 Page:274-280
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Champagne Elaine T.¹²,Bett-Garber Karen L.¹,Thomson Jessica L.¹,Fitzgerald Melissa A.³

Affiliation:

1. USDA-ARS Southern Regional Research Center, P.O. Box 19687, New Orleans, LA 70179.

2. Corresponding author. Phone: 504-286-4448. Fax: 504-286-4430. E-mail: elaine.champagne@ars.usda.gov

3. Grain Quality, Nutrition and Postharvest Centre, International Rice Research Institute, DAPO 7777, Metro Manila, Philippines.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-86-3-0274

Reference52 articles.

1. A Better Understanding of Factors That Affect the Hardness and Stickiness of Long-Grain Rice

2. Correlation Between Cooked Rice Texture and Rapid Visco Analyser Measurements

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