Effect of Storage Temperature for Paddy on Consumer Perception of Cooked Rice-Reference-Cited by-同舟云学术

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Effect of Storage Temperature for Paddy on Consumer Perception of Cooked Rice

Published:2009-09 Issue:5 Volume:86 Page:549-555
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Jang Eun-Hee¹²,Lim Seung-Taik²,Kim Sang-Sook¹³

Affiliation:

1. Food Marketing and Distribution Research Group, Korea Food Research Institute, Korea.

2. School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Korea.

3. Corresponding author: Phone: 82-31-780-9042. Fax: 82-31-780-9059. E-mail: sskim@kfri.re.kr

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference20 articles.

1. Chemical and physicochemical changes of rice during storage at different temperatures

2. A quantitative study of the influences of temperature, water activity and storage atmosphere on the yellowing of milled rice

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2. Changes in Intergranular Air Properties and Processing Quality of Paddy Stored in a Large Cooled Warehouse;Applied Food Research;2023-06

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5. Rice freshness determination during paddy storage based on solvent retention capacity;Cereal Chemistry;2022-01-08

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