Improvement of Cooked Rice by Using Modified Starch
نویسندگان
چکیده
منابع مشابه
Starch Retrogradation and Texture of Cooked Milled Rice During Storage
The effect of storing cooked Bengal and Cypress milled rice at –13, 3, 20, and 36 °C on texture and degree of starch retrogradation was investigated. Cooked rice firmness increased, while stickiness decreased, during storage at –13 and 3 °C. Starch retrogradation, measured with a differential scanning calorimeter, was observed for both cultivars during storage at –13 and 3 °C, but not at 36 °C....
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ژورنال
عنوان ژورنال: Japan Journal of Food Engineering
سال: 2012
ISSN: 1345-7942,1884-5924
DOI: 10.11301/jsfe.13.21