Quality improvement and evaluation of hypoallergenic rice grains
1990
Watanabe, M. | Yoshizawa, T. | Miyakawa, J. | Ikezawa, Z. | Abe, K. | Yanagisawa, T. | Arai, S.
The color of hypoallergenic rice grains, produced by an enzymatic process was improved by treatment with diluted hydrochloric acid and washing with water. The acid-treated grains were steamed at the surface layer to prevent breakage. Textural evaluation showed the cooked hypoallergenic rice grains had a favorable stickiness/hardness ratio.
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书目信息
Journal of food science : an official publication of the Institute of Food Technologists
卷
55
期
4
页码
1105
- 1107
ISSN
0022-1147
语言
英语
类型
Journal Article; Text
2024-02-28
MODS
