ShareCOOKING FLAVOUR AND TEXTURE OF RICE STORED UNDER DIFFERENT CONDITIONS.
Author(s) : TSUGITA T., OHTA T., KATO H.
Type of article: Article
Summary
COMPARISON OF THE COOKING PROPERTIES AND TEXTURE OF RICE COOKED AFTER 60 DAY STORAGE AT 80% RH EITHER AT 313 K (40 DEG C) OR 277 K (4 DEG C). COMPARISON OF THE PROFILES OF VOLATILES IN COOKED RICE DEPENDING ON STORAGE TEMPERATURE. PHENOL ACIDS MAY PLAY A ROLE IN THE COOKING QUALITY AND FLAVOUR OF COOKED RICE. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-4300.
Details
- Original title: COOKING FLAVOUR AND TEXTURE OF RICE STORED UNDER DIFFERENT CONDITIONS.
- Record ID : 1984-1894
- Languages: English
- Source: Agric. biol. Chem. - vol. 47 - n. 3
- Publication date: 1983
Links
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Indexing
- Themes: Seeds and plants
- Keywords: Cereal; Rice; Chilling; Cooking
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