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Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice
Effects of presoaking-high hydrostatic pressure (PHHP) on cooking time, hardness, gumminess, springiness, and microstructure of brown rice were evaluated. Compared with traditional soaking treatment, PHHP significantly shorten the cooking time of brown rice from 34 to 14 min. The hardness of brown r...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648880/ https://ncbi.nlm.nih.gov/pubmed/26604362 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1901-5 |
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