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Relationships between sensory test results and chemical and physical properties of cooked rice

2009

Hirata, T.(Hiroshima-ken. Technology Research Inst. (Japan). Food Technology Research Center)

AGROVOC Keywords
absorption adhesividad agua analyse organoleptique arroz chemical composition chemicophysical properties composition chimique cooking cuisson eau firmeza firmness organoleptic analysis proteine proteins rice riz stickiness water
Bibliographic information
Issue 25 ISSN 1883-8324
Pagination
pp. 19-22
Other Subjects
Fermete; Composicion quimica; Analisis organoleptico; Propiedades fisicoquimicas; Adhesivite; Coccion; Absorcion; Proteinas; Propriete physicochimique
Language
Japanese
Note
Summaries (En, Ja)
2 tab. 5 fig. 18 ref.
Type
Summary
2009-04-15
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