FROZEN COOKED RICE

被引：0
|
作者：
BOGGS, MM
SINNOTT, CE
VASAK, OR
KESTER, EB
机构：
来源：
FOOD TECHNOLOGY | 1951年 / 5卷 / 06期
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
  • [31] ASCORBATE AND TRIPOLYPHOSPHATE IN CURED COOKED FROZEN PORK
    ZIPSER, MW
    WATTS, BM
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (01) : 80 - &
  • [32] Effect of curdlan on the quality of frozen-cooked noodles during frozen storage
    Liang, Ying
    Qu, Zhuoting
    Liu, Mei
    Wang, Jinshui
    Zhu, Mengfei
    Liu, Zhilei
    Li, Jie
    Zhan, Xiaobei
    Jia, Feng
    [J]. JOURNAL OF CEREAL SCIENCE, 2020, 95
  • [33] Optimum storage temperature of frozen cooked rice predicted by ice crystal measurement, sensory evaluation and artificial neural network
    Kono, Shinji
    Kawamura, Izumi
    Yamagami, Shinichi
    Araki, Tetsuya
    Sagara, Yasuyuki
    [J]. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID, 2015, 56 : 165 - 172
  • [34] Physicochemical Properties and Determination of Key Instrumental Quality Measurement Parameters of Frozen-Cooked Rice by Correlating Consumer Acceptance
    Kwak, Han Sub
    Kim, Misook
    Jeong, Yoonhwa
    [J]. JOURNAL OF FOOD QUALITY, 2015, 38 (03) : 192 - 200
  • [35] An examination of cooked rice with electrolyzed water
    Kobayashi, K
    Tosa, N
    Hara, Y
    Horie, S
    [J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996, 43 (08): : 930 - 938
  • [36] Impact of presoaking on flavor of cooked rice
    Champagne, E. T.
    Bett-Garber, K. L.
    Thomson, J. L.
    Shih, F. F.
    Lea, J.
    Daigle, K.
    [J]. CEREAL CHEMISTRY, 2008, 85 (05) : 706 - 710
  • [37] EFFECT OF LIPIDS ON THE RETROGRADATION OF COOKED RICE
    HIBI, Y
    KITAMURA, S
    KUGE, T
    [J]. CEREAL CHEMISTRY, 1990, 67 (01) : 7 - 10
  • [38] Changes in the physical properties of frozen cooked rice depending on thermal insulation levels of packaging during freeze-thaw
    Lee, Hyun-Gyu
    Yoo, SeungRan
    [J]. JOURNAL OF FOOD SCIENCE, 2020, 85 (12) : 4342 - 4350
  • [39] Formation and release of cooked rice aroma
    Guan Lina
    Zhang Min
    [J]. JOURNAL OF CEREAL SCIENCE, 2022, 107
  • [40] Starch retrogradation in cooked pasta and rice
    Riva, M
    Fessas, D
    Schiraldi, A
    [J]. CEREAL CHEMISTRY, 2000, 77 (04) : 433 - 438
12345