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Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice
Water absorption, color, morphology and cooked texture of brown rice were evaluated after selected soaking (30–50 °C, 30 min) and high pressure treatment (HPT) (100–500 MPa; single or two cycle; total holding time 10 min). Water absorption ratio and lightness values of brown rice were increased by s...
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| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5430198/ https://ncbi.nlm.nih.gov/pubmed/28559625 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2598-4 |
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