Developments in Understanding the Basis of Cooked-Rice Texture

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2000-11, Vol.40 (6), p.449-460
Main Authors: Ramesh, M., Bhattacharya, K. R., Mitchell, J. R.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Chemical Phenomena
Chemistry, Physical
Consumer Behavior
Cooking - methods
Food Handling
Food industries
Food Preservation
Food Technology
Fundamental and applied biological sciences. Psychology
Oryza - chemistry
Oryza - genetics
Taste
Time Factors
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ISSN:1040-8398
1549-7852
DOI:10.1080/10408690091189220