Physicochemical Properties and Drivers of Liking and Disliking for Cooked Rice Containing Various Types of Processed Whole Wheat

For utilization of whole wheat (WW) in cooked rice products, WW was processed by four different methods (steeping (S_WW), milling (M_WW), enzymatic treatment (E_WW), and passing through a roll mill (1 mm) (R_WW)). Additionally, the physicochemical properties of cooked rice containing various process...

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Principais autores:	Da-Been Lee, Mi-Ran Kim, Jeong-Ae Heo, Yang-Soo Byeon, Sang-Sook Kim
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2021-06-01
Serija:	Foods
Teme:	cooked rice processed whole wheat physicochemical properties consumer acceptance drivers of liking and disliking
Online dostop:	https://www.mdpi.com/2304-8158/10/7/1470
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