FROZEN COOKED RICE

被引:0
|
作者
BOGGS, MM
SINNOTT, CE
VASAK, OR
KESTER, EB
机构
关键词
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:230 / 232
页数:3
相关论文
共 50 条
  • [1] FROZEN COOKED RICE .2. BROWN RICE
    BOGGS, MM
    WARD, AC
    SINNOTT, CN
    KESTER, EB
    [J]. FOOD TECHNOLOGY, 1952, 6 (02) : 53 - 54
  • [2] Influence of rice varieties on sensory profile and consumer acceptance for frozen-cooked rice
    Kwak, Han Sub
    Jeong, Yoonhwa
    Kim, Misook
    [J]. EMIRATES JOURNAL OF FOOD AND AGRICULTURE, 2015, 27 (11): : 793 - 800
  • [3] Effect of freezing, storage and thawing conditions on quality of frozen cooked rice
    Yanai, K
    Miura, M
    Nakamura, R
    Nishinomiya, T
    Harada, T
    Kobayashi, S
    [J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2001, 48 (10): : 777 - 786
  • [4] DEHYDROASCORBIC ACID IN FROZEN AND COOKED FROZEN VEGETABLES
    BEDFORD, CL
    MCGREGOR, MA
    [J]. SCIENCE, 1948, 107 (2775) : 251 - 252
  • [5] Development of new frozen food products: The effects of product attributes and marketing factors on sales of frozen cooked rice and dumplings
    Kim, Nayeong
    Joo, Hailey Hayeon
    Kim, Brian Hong Sok
    Moon, Junghoon
    [J]. JOURNAL OF SENSORY STUDIES, 2024, 39 (01)
  • [6] STORAGE OF COOKED RICE
    MITSUDA, H
    NAKAJIMA, K
    [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (06) : 1439 - 1443
  • [7] THE TEXTURE OF COOKED RICE
    DESHPANDE, SS
    BHATTACHARYA, KR
    [J]. JOURNAL OF TEXTURE STUDIES, 1982, 13 (01) : 31 - 42
  • [8] Effects of frozen storage on the quality characteristics of frozen cooked noodles
    Liu, Qian
    Guo, Xiao-Na
    Zhu, Ke-Xue
    [J]. FOOD CHEMISTRY, 2019, 283 : 522 - 529
  • [9] Investigating the ice crystal morphology in frozen cooked rice based on size, fractal dimension and ANN modeling
    Kono, Shinji
    Tobari, Yuta
    Araki, Tetsuya
    Sagara, Yasuyuki
    [J]. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID, 2017, 84 : 210 - 219
  • [10] QUALITY PROBLEMS IN COOKED, FROZEN POTATOES
    LONGREE, K
    [J]. FOOD TECHNOLOGY, 1950, 4 (03) : 98 - 104