Effect of Presoaking on Textural, Thermal, and Digestive Properties of Cooked Brown Rice-Reference-Cited by-同舟云学术

Effect of Presoaking on Textural, Thermal, and Digestive Properties of Cooked Brown Rice

Published:2009-01 Issue:1 Volume:86 Page:100-105
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Han Jung-Ah¹²,Lim Seung-Taik²³

Affiliation:

1. Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 110-743, Korea.

2. Corresponding authors. (Han) Phone: 82-2-2287-5357. Fax: 82-2-2287-0071. E-mail: vividew@smu.ac.kr. (Lim) Phone: 82-2-3290-3435. Fax: 82-2-927-5201. E-mail: limst@korea.ac.kr

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

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference34 articles.

1. CHANGES IN SUGARS AND AMINO ACIDS DURING PARBOILING OF RICE

2. Influence of Water-to-Rice Ratio on Cooked Rice Flavor and Texture

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

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