검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Effects of ohmic and microwave cooking on textural softening and physical properties of rice Gavahian M, Chu YH, Farahnaky A Journal of Food Engineering, 243, 114, 2019 |
| 2 |
Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water Billiris MA, Siebenmorgen TJ, Meullenet JF, Mauromoustakos A Journal of Food Engineering, 113(4), 559, 2012 |
| 3 |
Quality characteristics of milled and cooked rice affected by hydrothermal treatment Bello M, Baeza R, Tolaba MP Journal of Food Engineering, 72(2), 124, 2006 |
| 4 |
Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice Gujral HS, Kumar V Journal of Food Engineering, 59(2-3), 117, 2003 |