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Cooking, morphological, mechanical and digestion properties of cooked rice with suppression of starch branching enzymes
Cooked rice In situ gelatinization Pasting properties Rheological properties Starch branching enzyme Textural properties
2023/8/9
Kernel components and some physicochemical properties of cooked rice were investigated and compared between a popular japonica rice Wu-xiang 9915 (WX) and its transgenic line (WX-SBEI/IIb-) with suppr...
Effect of the Calcium and Sodium in Rice Cooking Water on the Properties of Cooked Rice (Part 1)Effects on the Physical Properties and Eating Quality of Cooked Rice
cooked rice calcium lactate sodium chloride physical property degree of gelatinization sensory evaluation
2009/8/27
The results of the sensory evaluation show that the stickiness, hardness, and elasticity of the Ca rice were greater than those for the Ca/Na rice. These significant distinctions are in agreement with...
Multiple Measurements of Physical Properties of Cooked Rice Grains with Different Nitrogenous Fertilizers
Cooked rice Nitrogenous fertilizer Palatability Physical properties
2009/7/16
In the present study, we applied the multiple measurements of physical properties of individual cooked rice grains to the rice samples with different protein contents. Japonica rice cultivars (Hinohik...
Effects of Organic Fertilization and Pesticide Application on Palatability and Physicochemical Properties of Cooked Rice
Amylographic characteristics Fertilization Organic farming Palatability
2009/7/10
The effects of organic fertilizer (cow and chicken manure) and pesticide on palatability and physicochemical properties of cooked rice (cultivar Nipponbare) were examined for three years from 1996 to ...