scholarly journals Evaluation of Staling of Cooked Rice by Spectrophotometric and Image Analyses of Squashed Cooked Rice Grains

2018 ◽  
Vol 65 (4) ◽  
pp. 170-182
Author(s):  
Miho Otahara ◽  
Mami Kitahara ◽  
Kyoko Ohishi ◽  
Midori Kasai
Keyword(s):  
Rice Grains ◽  
Cooked Rice ◽  
Image Analyses

Corrigendum to “The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains” [Food Chem. 136 (2013) 742–749]

2014 ◽  
Vol 145 ◽  
pp. 617-618 ◽  
Author(s):  
Zainul A. Syahariza ◽  
Seila Sar ◽  
Frederick J. Warren ◽  
Wei Zou ◽  
Jovin Hasjim ◽  
...  
Keyword(s):  
Starch Digestibility ◽  
Rice Grains ◽  
Cooked Rice ◽  
Fine Structures

Multiple Measurements of Physical Properties of Individual Cooked Rice Grains with a Single Apparatus

1999 ◽  
Vol 76 (6) ◽  
pp. 855-860 ◽  
Author(s):  
Hiroshi Okadome ◽  
Hidechika Toyoshima ◽  
Ken'ichi Ohtsubo
Keyword(s):  
Physical Properties ◽  
Rice Grains ◽  
Cooked Rice ◽  
Multiple Measurements

scholarly journals Evaluation of Varietal Properties of Cooked Rice Grains by Rheological Measurement.

1993 ◽  
Vol 40 (4) ◽  
pp. 236-243 ◽  
Author(s):  
Youichi YOSHII ◽  
Kazunori OTOBE ◽  
Junichi SUGIYAMA ◽  
Masami ARISAKA ◽  
Yuji KIKUCHI
Keyword(s):  
Rheological Measurement ◽  
Rice Grains ◽  
Cooked Rice
Sign in / Sign up

Export Citation Format

Share Document